Cream Cheese Beef Stroganoff

What you need:

1 beef flank steak (1 lb./450 g)

1 Tbsp. non-hydrogenated margarine

1 small onion, chopped

1 lb. (450 g) sliced fresh mushrooms

2 bay leaves

1 tsp. chopped fresh thyme

1 can (284 mL) 25%-less-sodium beef broth

1/2 cup (1/2 of 250-g tub) PHILADELPHIA Cream Cheese Spread

1/4 cup chopped fresh parsley

340 g hot cooked egg noodles

What you do:

Cook steak in large skillet on high heat 2 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.

Ad margarine and onions to skillet; cook on medium heat 5 min. or until onions are crisp-tender, stirring occasionally. Stir in mushrooms, bay leaves and thyme; cook 10 min., stirring occasionally. Add broth; bring to boil. Simmer on low heat 3 min. or until slightly thickened. Add cream cheese spread; cook until melted, stirring frequently. Remove and discard bay leaves.

Cut steak across the grain into thin slices. Add to skillet; cook 3 to 5 min. or until meat is done. Stir in parsley. Serve over noodles