This twist on a classic recipe is divine. I took mom’s everyday meat and pasta dish and added a little goat cheese and fresh parsley to make a sultry beef stroganoff.

Ingredients

• 1lb cubed beef (tenderloin is best, but any cut will do)
• 15oz package No Yolk Egg Noodles
• 2 – 8oz cans cream of mushroom
• 80z lite sour cream
• 2oz goat cheese
• salt and pepper
• 1 garlic clove
• 1T olive oil
• 1/8 cup fresh chopped parsley

Cook pasta in salted boiling water until al dente (approximately 10 min).

Heat the skillet to medium, add olive oil and chopped garlic.  Season beef tips with salt and pepper.  Add to skillet and cook to preferred wellness (5 minutes for medium).  When beef has reached preferred wellness, add cream of mushroom soup, sour cream, goat cheese and parsley.  Add pinch of salt and pepper.  Lower heat and simmer for 10 minutes.

Add pasta to beef mixture and stir until coated.  Sprinkle with chopped parsley and serve.  Serves 5.