beefy french onion noodle pot

start to finish: 1 hour | MAKES: 6 servings (1⅓ cups each)

• ¼ cup vegetable oil
• 2 cups sliced fresh mushrooms
• 3 cups thinly sliced onions
• 10 oz. beef sirloin, trimmed of fat and cut into very thin strips
• Salt and black pepper
• 2 32-oz. boxes reduced-sodium beef broth
• ⅓ cup dry white wine (optional)
• 1 Tbsp. Worcestershire sauce
• ¼ tsp. freshly ground black pepper
• 4 oz. very wide homestyle egg noodles, broken if long
• Cheesy Bread (optional)

1. In a 5- to 6-qt. pot heat 1 Tbsp. of the oil over medium-high heat. Add mushrooms and cook until softened, stirring occasionally. Add onions and an additional 1 Tbsp. oil; cook and stir over medium heat until mushrooms and onions are lightly browned. Reduce heat to low. Cook, covered, 10 minutes or until soft and golden, stirring if necessary. Remove mushrooms and onions from pot.

2. Sprinkle beef strips with salt and pepper. Heat the remaining 2 Tbsp. oil in the same pot over medium-high heat. Add beef; cook and stir until browned. Remove beef from pot. Stir in broth, wine (if using), Worcestershire sauce, and freshly ground pepper. Bring to boiling; add noodles, mushrooms, and onions. Cook, uncovered, according to package directions for noodles, adding the meat the last 3 minutes of cooking. If desired, top servings with Cheesy Bread.

PER SERVING: 275 cal., 12 g fat (2 g sat. fat), 44 mg chol., 664 mg sodium, 24 g carb., 2 g fiber, 6 g sugars, 18 g pro.

CHEESY BREAD: Preheat broiler. Arrange 6 slices toasted French bread on a baking sheet and sprinkle with shredded Swiss cheese. Broil 3 to 4 inches from the heat 1 minute or until cheese melts and lightly browns.