Mushroom- Beef Stroganoff

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12 ounces medium no-yolk egg noodles

1 teaspoon vegetable oil

3/4 pound beef tenderloin or top round, trimmed of all visible fat and cut crosswise into thin strips

1/4 teaspoon salt

1 small onion, quartered and thinly sliced

1/2 pound mushrooms, stems removed and caps sliced

1 1/2 tablespoons unbleached or all-purpose flour

1 can (14 1/2 ounces) fat-free reduced-sodium beef broth

1 teaspoon worcestershire sauce

1/4 cup (2 ounces) fat-free sour cream

2 tablespoons chopped fresh parsley

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