Instructions: Blend soup, milk, sour cream, salt and pepper in small bowl; set aside.

Cook and stir onions and garlic in hot margarine in nonstick skillet over medium heat until lightly brown. Add sugar; cook until golden, stirring constantly. Stir in vinegar; cook 1 minute. Remove from skillet; set aside.

Add mushrooms to skillet; cook and stir until lightly brown. Remove from skillet; set aside.

Add steak; cook and stir over high heat until browned on both sides. Remove from skillet; drain skillet.

Add soup mixture to skillet; cook over low heat until heated through. Return onions, mushrooms and steak to skillet. Heat 2 minutes. (Do not boil.) Serve over hot cooked noodles; garnish with parsley.

This recipe yields 6 servings.

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