3 cups No Yolks® Broad Noodles
1/4 cup dry red wine
2 Tbsps balsamic vinegar
1 tsp soy sauce
1 each garlic clove, smashed
1/2 tsp dried rosemary, crushed
12 oz boneless beef tenderloin or beef round steak, cut into thin strips
4 tsps olive oil
1 each red onion, chopped
1 cup sliced mushrooms
1/2 tsp salt, divided
1/2 tsp ground black pepper
1 cup beef broth
2 Tbsps parsley, chopped

Cooking Directions:

1.  Prepare noodles according to package directions.

2.  In a large bowl, stir together red wine, vinegar, soy sauce, garlic and rosemary. Add steak and baste with marinade. Cover and refrigerate 1 to 3 hours. Remove steak from refrigerator. Reserve marinade.

3.  Heat 1 tablespoon oil in large heavy-bottomed skillet. Add onion and mushrooms; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat for 7 minutes or until tender. Scoop vegetables out of skillet.

4.  Heat remaining 1 teaspoon oil in skillet. Pat beef dry. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add beef to skillet. Cook over medium-high heat 6 minutes per side or until medium rare. Remove and set aside, foil-covered to keep warm.

5.  Pour marinade into skillet over medium-high heat. Bring to a boil and scrape up browned bits. Add beef broth and bring to a boil. Add onion, mushrooms and cooked noodles, stir and heat through.

6.  Spoon noodles and vegetables onto a platter. Add beef and parsley.