Instructions: Coat a large, nonstick skillet with nonstick cooking spray. Brown beef and onions over medium-high heat 5 to 7 minutes, or until beef is no longer pink and onions are tender, stirring occasionally.

Add mushrooms and cook 3 minutes, or until tender. Reduce heat to medium-low and stir in soup, wine, and white pepper. Simmer 25 minutes, or until meat is tender.

Meanwhile, cook noodles according to package directions; drain, rinse, and drain again. Cover noodles to keep warm and set aside.

Just before serving, add sour cream and parsley to the soup mixture and cook 1 minute, or until heated through. Do not boil or sauce may curdle. Serve over warm noodles.

This recipe yields 6 servings.

Comments: This eastern European specialty has always been a favorite at our house. My new version is lower in fat but has the same fabulous flavor.

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.