BEEF BURGUNDY AND MUSHROOMS

8 oz uncooked yolk-free egg noodles
1/2 cup water
2 tbsp flour
1 (10 oz) can beef broth
2 Tbsp dry red wine
3/4 tsp sugar
1/2 tsp Worcestershire sauce
1 1/2 tsp olive oil
1 (16 oz) package fresh mushrooms
4 cloves garlic, minced
1 pound beef sirloin, cut into thin strips
1 bay leaf
1/2 cup chopped green onions with tops
1/4 chopped fresh parsley
black pepper

Cook noodles and set aside.

Combine water and flour in a jar, shake to combine. Add to a small bowl with broth, wine, sugar, and Worcestershire sauce. Set aside.

In a large skillet heat oil. Add mushrooms and garlic and cook 2 minutes. Reduce heat to medium high and cook 3-4 minutes until tender. Place in a separate bowl and set aside.

Coat skillet with Pam and add beef. Cook on high 2-3 minutes.

Add green onions, bay leaf, mushrooms, and broth mixture. Bring to a boil. Reduce heat to medium-low and cook, uncovered 30 minutes or until meat is tender.

Remove from heat. Discard bay leaf. Add parsley sprinkle with salt and pepper. Let stand 10 minutes, then spoon over noodles and serve.