1 lb. top round cut lean beef
3 c. uncooked noodles
2 c. sliced fresh mushrooms
1 tsp. margarine
1/2 c. white wine
1/2 c. water
1/2 tsp. instant beef bouillon granules
1 Tbsp. flour
1 tsp. sugar
pepper to taste
8 oz. plain low-fat yogurt
2 Tbsp. chopped parsley (optional)

Put water on to boil separately for the noodles. While it is heating, slice beef into thin strips. Melt the margarine in a skillet or wok. Coat the skillet using a pastry brush. Brown half of the strips at a time for 3 to 4 minutes. Set aside in a bowl. Saute the mushrooms in the same skillet until tender. Set the mushrooms aside with the beef strips. Add the wine, water and bouillon to the skillet. Bring the mixture to a boil and boil gently for 3 minutes.

When the water for the noodles is at a boil, add the noodles. While the noodles cook, stir the flour, sugar and pepper into the yogurt. Stir the yogurt mixture into the liquid in the skillet. Add the beef and the mushrooms. Cook and stir over low heat until the mixture is thick and hot. When the noodles are done, drain them and divide into 4 equal portions. Serve the beef mixture over the noodles. Sprinkle with parsley if desired.