Beef Stroganoff

12 ounces multigrain noodles
2 tablespoons olive oil
1 pound sirloin steak, thinly sliced kosher salt and pepper
1 pound button mushrooms, sliced
4 shallots, sliced
1/2 cup dry white wine
1/4 cup nonfat Greek yogurt
1/4 cup chopped fresh dill

Cook the noodles according to the package directions. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper. In 2 batches, cook the steak until browned, about 1 minute per side. Transfer to a plate. Return the skillet to medium heat and add the remaining oil. Add the mushrooms and shallots; cook, stirring occasionally, until tender, 5 to 6 minutes. Add the wine and simmer until the liquid has reduced by half, 2 to 3 minutes. Return the beef and accumulated juices to the skillet and cook until heated through, 1 to 2 minutes. Serve over the noodles; top with the yogurt and dill.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user EARTHTONED84.