Direction

1. Heat 1 tablespoon of the vegetable oil a large skillet over medium-high heat.
2. Toss the beef slices with 2 tablespoons flour. Working in batches, add half of the beef to the pan, browning lightly, then remove and set aside, approximately 3 minutes. Add the remaining half of the vegetable oil to the skillet and repeat with remaining half of the beef. Remove and set aside.
3. Deglaze the skillet with the sherry, scraping up all of the browned bits.
4. Add the mushrooms, onion, pepper, salt and paprika allowing to brown and mushrooms reduce by half for 3-4 minutes.
5. Combine 1/4 cup of the beef broth with the remaining 1 tablespoon flour and Dijon mustard, whisking until smooth. Add the broth slurry and remaining beef broth to the pan. Reduce to a low heat and bring to a simmer. Stir continuously and scrape up browned bits from the bottom of the pan.
6. When the mixture coats the back of a spoon, stir in the spinach, peas, yogurt, butter and scallions. When combined, add beef back to mixture, tossing to coat. Heat for 2 minutes.
7. Spoon the beef mixture over the cooked egg noodles and top with chopped parsley.
8. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.