creamy steak & veggie stirfry

1 lb. flank steak cut into bit size pieces--1 cup of each green, yellow, & red peppers sliced--1 cup onion sliced--6 oz.(1 package) sliced baby portabella mushrooms--1 can campbells fat free condensed cream of mushroom soup--6 cups(dry) enriched egg noodles

In a large deep skillet heat olive oil then add steak and brown. When steak is done browning add all vegetables(season now if you like--salt, pepper, & garlic powder) and continue cooking over medium high heat until vegetables are tender. When vegetables are tender add can of cream of mushroom soup(you can add water to make it thicker or thinner) and continue cooking until soup is hot. Serve over egg noodles(or starch of your choice--just remember it will change the calorie count). Makes about 6 1-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user PISCES79.