Beef Stroganoff

I serve this with some kind of steamed veggies--butternut squash or zucchini. -Kelly

Beef Stroganoff
1T. plus 1 tsp safflower oil
1 1/2 onions, thinly sliced
1 1/4 pounds beef sirlion cut into 1/2"x 1/4" strips
2 T. plus 1 tsp. all purpose flour
2 C. sodium free beef broth
1/4 C plain yogurt
3 T. chopped parsley
3/4 pound broad egg noodles
2 tsp. unsalted butter
1/4 tsp. dried tarragon

Heat the 1 T. safflower oil in a large skillet over medium heat.Add onions, lower heat and cook until brown. Remove onions and set aside. Add beef to the pan and saute until browned all over (about 2 min. per side) Remove meat from the pan and add to the onions. Add the remaining tsp. oil to the pan and heat. Add the flour and whisk to blend. Gradually add the beef broth. Whisk continually until the broth thickens, about 5 minutes. Return the beef and onions to the sauce. Cook until heated through.
Remove the skillet from heat, stir in the yogurt, and sprinkle with the chopped parsley over the top. Toss the noodles with the butter and tarragon. Arrange them on a platter and spoon the beef over the noodles.