Low-fat, low-sodium beef stroganoff

Last night we had this dish. Even though it wasn't very photogenic, it was very tasty. Tony declared that he would not change a thing about this dish, and I don't think I would either. It was rather surprising to me actually to have so many reduced fat, lean, and low sodium ingredients still come out full of flavor. I half expected it to be more bland than the pepper from the day before.

In related news, Tony's weigh-in today is very promising! He's well on his way to breaking through his first goal and moving onto the next. I suppose this new leg of diet is working out better for him. :) Please leave comments when you can to show your support for him, every little bit counts.

Ingredients (serves 4):
1/2 cup chopped onion
1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed
4 cups uncooked yolkless egg noodles
1/2 can fat-free cream of mushroom soup (undiluted)
1/2 cup of water
1 tablespoon all-purpose (plain) flour
1/2 teaspoon paprika
1/2 cup fat-free sour cream

In a nonstick frying pan, saute the onions over medium heat until they're translucent, about 5 minutes. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.
Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente, 10 to 12 minutes. Drain the pasta thoroughly.
In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.
Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.
To serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.

EDIT 07/09/11: Added recipe.