Roast Beef Stroganoff

Yield: 6 servings * Overall Price: ~$15 * Calories: 289

Ingredients:
3 cups uncooked medium egg noodles
1 (8-ounce) package presliced mushrooms
1 (17-ounce) fully-cooked beef roast au jus (such as Hormel)
1 (8-ounce) container light sour cream
1 (103/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions

Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms cook, microwave roast according to package directions.
Strain roast, reserving 1/3 cup jus. Break roast into bite-sized chunks using a fork.
4. Drain pasta, return to pan, and immediately stir in sour cream and soup until blended. Cook over medium heat 2 minutes or until thoroughly heated. Gently stir in roast, reserved jus, mushrooms, and 1/2 teaspoon pepper. Garnish with green onions and freshly ground black pepper if desired.

Thoughts:
This was really easy and really good! I'd recommend this to anyone that's in a hurry, but still wants something tasty.