1. In a large nonstick skillet, saute mushrooms and onion in oil until tender. 2. Remove and set aside. 3. In the same skillet, cook beef until no longer pink. 4. Add the soup, milk, mustard and mushroom mixture. 5. Bring to a boil and reduce heat; cook and stir until thickened. 6. Serve over hot cooked noodles if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
