1 lb beef round tip steaks, cut 1/8" to 1/4" thick
4 cups (5 oz) uncooked wide egg noodles
4 tsp. vegetable oil, divided
1 clove garlic, crushed
1/4 tsp salt
1/4 tsp pepper
½ lb. Sliced mushrooms
1 pkg. (3/4 oz) brown gravy mix
1-cup cold water
1/4-cup dairy sour cream
Cook noodles according to package directions; keep warm. Meanwhile stack beef steaks; cut lengthwise in ½ and then crosswise into 1" wide strips. In large nonstick skillet, heat 2 tsp oil medium-high heat until hot. Add beef and garlic (½ at a time) and stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook) Remove from skillet season with salt and pepper.
In same skillet, cook mushroom in remaining 2 tsp oil 2 minutes or until tender, stirring occasionally. Remove skillet from heat. Add gravy mix and water; blend well. Return to heat; bring to a boil. Reduce heat to low; simmer 1 minute or until sauce is thickened, stirring frequently. Return beef; heat through. Serve with lettuce wedges and pass the sour cream.
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