Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        top round steak -- 1 inch thick
   1      cup           chopped onion
   8      ounces        mushrooms -- sliced, fresh
   1      tablespoon    dijon mustard
   2      teaspoons     dried parsley flakes
     1/2  teaspoon      salt
     1/2  teaspoon      dill -- dried
     1/4  teaspoon      pepper
   1      clove         garlic -- minced
     1/3  cup           all-purpose flour
   1      cup           beef broth -- (fat free)
     3/4  cup           sour cream -- light
   4      cups          egg noodles -- hot, cooked

Preparation:

1. Trim fat from steak. Wrap steak in heavy-duty plastic wrap; freeze 30 minutes. Unwrap steak; cut steak diagonally across grain into 1/8-inch thick slices. Place steak, onion, and next 7 ingredients in a 3-quart electric slow cooker. combine flour and broth in a bowl; stir with a whisk until blended. Add broth mixture to cooker; stir well. Cover; cook on low-heat setting for 8 hours or until tender. Turn slow cooker off; remove lid. Let stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.