From a recipe by Campbell's Kitchen.
Yields about 4 servings.
1 lb. boneless beef sirloin or beef top round steak, 3/4 inch thick
2 tbs. vegetable oil
1 small onion, chopped
1 10 3/4 oz. can condensed cream of mushroom soup
1/2 tsp. paprika
1/2 cup sour cream
4 cups hot cooked medium egg noodles
fresh parsley, chopped
Slice beef into very thin strips.
In a large skillet, heat half the oil over medium-high heat.
Cook beef until browned on all sides. Set aside.
Add remaining oil. Add onion and cook until tender.
Pour off fat.
Add soup and paprika. Heat to boil.
Stir in sour cream and return beef to skillet.
Stir and heat through.
Serve over noodles. Sprinkle with parsley.