3/4 lb. beef round steak (boneless, 3/4-inch thick)
1 (10 3/4 oz.) can cream of mushroom soup
1 (14 1/2 oz.) can beef broth
1/2 c. water
1 medium onion, diced
3 c. egg noodles
1/2 c. plain yogurt

Slice beef into very thin strips. In skillet over medium-high heat, cook beef until browned, stirring often. Set aside. Add soup, water, onion and broth. Heat to boiling. Stir in noodles. Cook over low heat until noodles are done, stirring often. Stir in yogurt. Return beef to pan and heat thoroughly.