Serves 6

1 large onion, cut lengthwise and thinly sliced
½ cup plain non-fat yogurt
½ cup reduced-fat sour cream
3 Tbsp chopped chives, divided
1 Tbsp flour
2 Tbsp Dijon Mustard
¼ tsp salt
1/8 tsp white pepper
1 tsp. olive oil
1 # beef sirloin steak, cut in half lengthwise and cut into 1.4 inch pieces
6 ounces portobello or button mushrooms, sliced
8 ounces cooked wide noodles
12 ounces steamed baby carrots

Heat large non-stick skillet over low heat and add onion. Cover, cook stirring occasionally, 10 minutes or until tender. Remove onion from skillet. Set aside.

Combine yogurt, sour cream, 2 Tbsp chives, flour, mustard, salt and pepper in small bowl. Set aside.

Heat oil in skillet over med-high heat. Add beef and mushrooms. Stir 3 to 4 minutes until beef is lightly browned. Return onion to skillet. Reduce heat to low. Stir in yogurt mixture until it is blended and slightly thickened, about 2 minutes. Serve over noodles and carrots. Sprinkle with remaining 1 tablespoon of chives.

Calories 179, total fat 5 g, protein 20 g, carbs 14 g, cholesterol 45 mg, sodium 190 mg, dietary fiber 2 g., Dietary exchanges: 2 ½ meat & 2 Vegetable