Beef Stroganof

So far I am batting a thousand... here's another recipe that is making it to the recipe box....  It's got a teany bit of bite to it but everyone (even Kyle) seemed to like it just fine.  I've copied an original recipe from 'somewhere on the web' and made the changes/suggestions that I would do/did....

Yay!  I need to find one for tomorrow...

Beef Stroganof

3 ounces wide egg noodles
10 ounces lean boneless beef loin, cut into 1/2" strips
2 medium onions, thinly sliced
2 cups small whole white mushrooms, Cut of stems (I would slice next time...)
1 tablespoon + 1 teaspoon reduced-calorie tub margarine
1 tablespoon + 1 teaspoon all-purpose flour
1 cup low-sodium beef broth (really look for the low sodium or cut back on the salt)
1 teaspoon prepared mustard (I used yellow)
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (I used 'pre'-ground)
1/4 cup light sour cream
4 fresh flat-leaf parsley sprigs, to garnish (optional)
Directions:
In large pot of boiling water, cook noodles 5-6 minutes, until tender; drain, discarding liquid.
Set aside; keep warm.  (I boiled the water and cooked the noodles just before starting the sauce... I mean how do you keep egg noodles warm with out them clumping up?)
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.  Combine flour with beef broth (I shook in a covered container) and pour a little in the margarine.  Cook over medium-high heat, stirring constantly, until bubbling. Continuing to stir, gradually add remaining broth and 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 parsley.

Served 4 with 3/4 cup of beef mixture - 7 points
egg noodles... per package... mine were 5 points per serving.