Ingredients
- 3 beef bouillon (cubes)
- 2 low-fat mushroom gravy
- 1 bag mixed vegetables (frozen)
- 3 1/2 c water
- 1/2 c nonfat sour cream
- 1 c onion (chopped)
- 12 oz noodles
- 1/4 t thyme leaves
Cook beef and onions in large skillet till meat is no longer pink.
Add water, bouillon cubes, gravy and thyme. Bring to a boil, stirring = often. Stir in noodles and frozen vegetables. Bring to a boil, reduce = heat, cover and simmer 8 -10 mins, stirring twice, until noodles are = tender. Remove from heat and stir in sour cream.
