Stop.
Don’t even think about it. You are NOT going to read this recipe and then decide you can make it, only replace the butter with yellow goop and the sour cream with lite soy-flax almond slush or whatever. This dinner is a TREAT dinner – and so should be treated as you would your great aunt Effie’s home made sauerkraut fried in bacon fat with green beans and new potatoes – enjoyed every once in a great while and to heck with it.
In truth, I’m not too, too certain this is all that bad for you. The ‘shrooms, and onions are sautéed in olive oil, as is the sirloin. I normally use low-sodium chicken stock, tho’ this time I had some home made and well-skimmed beef stock in the freezer; and the egg noodles are ‘No-Yolks’. Served with a nice salad and, if I had been a bit quicker about starting it, some fresh French bread, you have a lovely dinner reward for a job well done, or whatever you may need a reward dinner for. It also goes together in 
one pan (aside from the noodles), so put away that boxed mix and live it up with my version of the real thing. This recipe serves two, with a serving or two left over to put aside for lunch.
INGREDIENTS
•Olive Oil
•1 lb sirloin tips
•8 oz mushrooms, sliced – I confess to being incredibly lazy about this – I normally buy them already sliced
•One or two small onions, sliced
•32 oz stock – I normally use a nice low-sodium canned chicken stock
•Worcestershire Sauce
•8 oz sour cream
•Egg Noodles
•Poppy Seeds
Sauté onion and ‘shrooms in olive oil (I sprinkle a bit of Worcestershire on as well) until liquid is gone, stirring often. Remove from pan.
Add a bit more olive oil to the pan, then the beef and some fresh ground black pepper. 
Sauté the beef until any liquid is cooked off and the outsides are browned, some a bit crispy (it won’t be cooked through yet).
Set a large pot of water to boil.
Add the ‘shrooms, onions and stock to the beef, along with some pepper and another dash or so of Worcestershire (I also added a nice sprinkle of Trader Joe’s 21 Seasoning Salute and a bay leaf). Raise heat and reduce stock by about half.
NOTE: The 21 Seasoning Salute is sodium free, and you may have noticed I have not mentioned salt at any step. I think the Worcestershire adds more than enough sodium, so avoid adding any more.Once the stock in the pan has been reduced, lower the heat and stir in the sour cream.
Add noodles to the pot of boiling water.
Stir the stroganoff over low heat while you’re cooking the noodles as directed on the package. Once the noodles are ready, drain and return to the pot; toss with some butter, a touch of the stroganoff sauce, and some poppy seeds. Cover and set aside until the stroganoff is thickened.
Fish out the bay leaf, ladle over the cooked noodles and say goodbye forever
to those boxed mixes.