1 boneless beef top sirloin steak (about 1 pound) 
1 large onion, cut lengthwise and thinly sliced 
1/2 cup plain nonfat yogurt 
1/2 cup reduced-fat sour cream 
3 tablespoons chopped chives, divided 
2 tablespoons all-purpose flour 
1 tablespoon ketchup 
2 teaspoons Dijon mustard 
1/4 teaspoon salt 
1/8 teaspoon white pepper 
1 teaspoon olive oil 
6 ounces Portobello or button mushrooms, sliced 
3-1/2 cups cooked wide noodles 
12 ounces baby carrots, steamed 

Cut beef in half lengthwise, then crosswise into 1/4-inch slices; set aside
Heat large nonstick skillet over low heat; add onion
Cover; cook, stirring occasionally, 10 minutes or until tender
Remove onion from skillet; set aside
Combine yogurt, sour cream, 2 tablespoons chives, flour, ketchup, mustard, salt and pepper in small bowl; set aside. 
Heat oil in skillet over medium-high heat
Add beef and mushrooms; cook and stir 3 to 4 minutes or until beef is lightly browned
Return onion to skillet. Reduce heat to low
Stir in yogurt mixture until well blended and slightly thickened, about 2 minutes
Serve over noodles and carrots
Sprinkle with remaining 1 tablespoon chives

Food exchange 1 Starch 1 Vegetable 2 Meat 1/2 Fat
(about 1/2 cup noodles with 1/2 cup beef mixture and 1/2 cup cooked carrots) 
Calories 246 Calories from Fat 27 % Total Fat 7 g Saturated Fat 3 g 
Cholesterol 65 mg Carbohydrate 23 g Fiber 2 g Protein 22 g Sodium 256 mg

Courtesy Diabetic Cooking

Serves 6