Instructions: 1. Slice meat into thin strips.

2. Heat 1 tbsp margarine in a large frying pan, saute meat quickly leaving pink inside; remove from pan.

3. Stir fry onion, garlic and mushrooms in 1 Tbsp margarine until tender; remove from pan and toss with meat.

4. Melt remaining 2 Tbsp margarine in same pan, whisk in four and gradually add water; stir until smooth.

5. Crumble OXO bouillon cubes into pan, cook stirring constantly until mixture is smooth and thickened.

6. Add sour cream, tomato paste and worcestershire sauce; heat gently stirring until smooth.

7. Add meat and vegetables to sauce mixture; cook stirring just until heated.

8. Serve over hot noodles, sprinkle with parsley.

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