Beef Stroganoff ... the lighter version

I've made ground beef stroganoff several times, but this is the first time I made it the "real" way. Well, the real-lighter way. This is a WW recipe that I found on Pinterest (my other addiction... I seriously think I need to go to Pinterest-anonymous).

I like to have a bed of egg noodles underneath the stroganoff because that's what I grew up with, but lots of people put it on a bed of rice. Either way would be delicious. I'll definitely be making this again. The beef was so tender, and all of the flavors came together nicely. My man even went back for seconds. I think fresh thyme works really well with beef, so I threw a little bit on top to enhance the flavors.

WW Beef Stroganoff

Ingredients:
3 ounces wide egg noodles
10 ounces lean boneless beef loin, cut into 1/2" strips
2 medium onions, thinly sliced
2 cups sliced mushrooms
1 tablespoon + 1 teaspoon reduced-calorie tub margarine
1 tablespoon + 1 teaspoon all-purpose flour
1 cup low-sodium beef broth
1 teaspoon prepared mustard
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup light sour cream
fresh thyme, to garnish

Directions:
In large pot of boiling water, cook noodles 5-6 minutes, until tender; drain, discarding liquid. Set aside; keep warm.

In medium nonstick skillet, cook beef over medium-high heat, stirring frequently,
3 minutes, until no longer pink. Remove beef from skillet. Wipe skillet clean; set beef aside.
Spray same skillet with nonstick cooking spray; heat. Add onions; cook over medium-high heat, stirring frequently, 7 minutes, until golden brown. Add mushrooms; cook, stirring frequently, 6 minutes, until lightly browned. Remove vegetables from skillet. Wipe skillet clean; set vegetables aside.

In same skillet, melt margarine; sprinkle with flour. Cook over medium-high heat, stirring constantly, until bubbling. Continuing to stir, gradually add broth,
mustard, paprika, salt and pepper; cook, stirring constantly, 4 minutes, until mixture is thickened. Stir in sour cream.
Return cooked beef, onions and mushrooms to skillet; stir to coat. Cook, stirring frequently, until mixture is heated through.
Divide warm noodles evenly among 4 plates; top each portion of noodles with one-fourth of the beef mixture. Serve garnished with fresh thyme.

Makes 4 servingsServing size (3/4 cup beef mixture; 1/2 cup noodles)

Nutritional Info (per serving): 258 Calories, 9 g Total Fat, 3 g Saturated Fat, 68 mg Cholesterol, 393 mg Sodium, 24 g Total Carbohydrate, 2 g Dietary Fiber, 22 g Protein
WW: 7 points (point plus)

Source: Weight Watchers