Instructions: Cook noodles according to package directions, omitting salt. Drain; set aside.

Meanwhile, combine water and flour in small bowl; whisk until smooth. Slowly whisk in beef broth, wine, Worcestershire sauce, sugar and bay leaf; set aside.

Spray large nonstick skillet with cooking spray; add oil. Heat over high heat until hot. Add mushrooms and garlic; cook 2 minutes. Reduce heat to medium-high; cook 3 to 4 minutes or until tender. Place in separate bowl; set aside.

Recoat skillet with nonstick cooking spray. Brown sirloin strips over high heat 2 to 3 minutes. Add green onions, mushrooms and broth mixture. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, 30 minutes or until meat is tender.

Remove from heat; add parsley. Sprinkle with pepper to taste. Let stand 10 minutes before serving. Spoon over egg noodles.

This recipe yields 4 servings.

Comments: The slow-simmered flavor of this hearty meal only gets better with time. Prepare the beef mixture a day in advance and refrigerate overnight to for an extra flavor bonus. Just before serving, reheat and spoon over cooked egg noodles.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.