Clean eating beef stroganoff

Ingredients

• 1 1/2 cups wide ww egg noodles
• 4 1/2 teaspoon evoo divided
• 2 tablepsoons white whole wheat flour
• 1 cup low sodium beef broth
• 1/3 cup low fat sour cream
• 1 teaspoon whole-grain Dijon mustard
• 1 teaspoon low-sodium soy sauce
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon fresh ground pepper
• 1 1/2 teaspoon chopped fresh dill or flat-leaf parsley, divided
• 9 oz beef tenderloin, trimmed of fat, cut into 1 inch pieces
• 6 shallots, chopped
• 1 1/2 lbs brown or cremini mushrooms, chopped

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Preparation

• Cook noodles according to the package directions. Meanwhile, heat 3 teaspoons oil in saucepan over med heat.
• Whisk in flour and cook whisking constantly for one minute. Add broth and bring to a simmer, reduce heat and cook whisking constantly for 3 minutes. x
• Whisk in flour and cook whisking constantly for one minute. Add broth and bring to a simmer, reduce heat and cook whisking constantly for 3 minutes.
• Remove from heat and whisk in sour cream, Dijon, soy sauce, salt, pepper and dill. Cover and keep warm.
• Heat remaining 1 1/2 teaspoon oil in a large nonstick skillet over med heat.
• Cook beef, stirring occasionally until browned on both sides, but still pink in the center, 1 to 2 minutes. Transfer to a plate with a slotted spoon.
• Add shallots to skillet and cook over medium heat stirring occasionally, until browned.
• Add mushrooms and cook, stirring until mushrooms are browned and tender, 7-9 minutes. Return beef, along with any juices and sauce to skillet. Stir.
• Transfer noodles to plates or platter and top with beef mixture. Sprinkle with remaining tsp of dill and serve.