Recipe from Cooking Light

This was really good and not too heavy.  It uses flour and sour cream to create the thick sauce to keep it healthy.

1 lb top round steak, trimmed and cut into 1/4-inch thick slices
1 c chopped onion
2 T chopped fresh parsley
2 T Dijon mustard
3/4 t salt
1/2 t dried dill
1/2 t pepper
8 ou mushrooms, sliced
3 cloves garlic, minced
1/3 c AP flour
1 c beef broth
8 ou light sour cream
2 c cooked egg noodles

Place the steak and all ingredients through garlic into the slow cooker and stir well.

Place flour in a small bowl and gradually whisk in beef broth.  Add broth mixture to slow cooker and stir well.  Cover and cook on low for 7-8 hours. 

Turn off and remove lid.  Let stand for 10 minutes.  Mix in the sour cream and serve over egg noodles.