1 C. chopped onion
3 1/2 C. water
3 beef bouillon cubes
2 jars low-fat mushroom gravy — (12 oz.)
1/4 t. thyme leaves
12 oz. noodles
1 bag frozen mixed vegetables (16 oz.)
(broccoli, cauliflower, carrots) 1/2 C. nonfat sour cream
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.