Directions

1. Heat olive oil in a large sauté pan over medium heat. Add the garlic and sauté until fragrant. Add onion and mushrooms and stir until onion is soft, about 8 to 10 minutes. Remove from pan and set aside.
2. Cut steak into narrow 2-inch strips. Add flour to a large resealable plastic bag and add steak. Shake until steak is coated on all sides. Heat skillet to medium-high heat, add remaining tablespoon of olive oil to pan and brown beef. Brown well on all sides.
3. Add beef broth and thyme, and simmer until meat is tender - this may take an hour or 90 minutes. When steak is tender, add the onion mushroom mixture, sour cream and yogurt. Mix well and heat thoroughly. Serve over hot whole wheat egg noodles. Add freshly ground black pepper to taste and top with a sprinkle of paprika.