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1) In shallow dish or plastic food storage bag, combine flour, salt and pepper; mix well.
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Add beef; toss to coat.
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Remove beef from bag; place on plate.
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2) In small bowl, combine broth and remaining flour mixture from bag; blend well.
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Set aside.
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3) Spray medium nonstick skillet with nonstick cooking spray.
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Add oil; heat over high heat until hot.
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Add beef; cook and stir 2 minutes.
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Reduce heat to medium-high.
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Add onion; cook and stir 2 minutes.
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4) Add mushrooms; cook 4 minutes stirring occasionally.
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Stir in broth mixture; bring to a boil.
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Reduce heat; simmer 5 minutes to blend flavors.
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Remove skillet from heat; stir in sour cream.
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5) Pour mixture into freezer container; cover tightly.
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Refrigerate until completely cooled.
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Store in freezer until ready to use.
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6) To serve, cook noodles to desired doneness as directed on package.
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Drain; cover to keep warm.
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7) Meanwhile, thaw and heat beef mixture, place mixture in microwave save dish; cover with vented microwave-safe plastic wrap.
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Microwave on HIGH for 5 minutes.
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22
Break mixture into pieces with spoon.
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Microwave on MEDIUM for an additional 6 to 9 minutes or until thoroughly heated, stirring once halfway through heating.
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Serve beef mixture over noodles.
