Shortcut Beef Stroganoff

Instructions

1. Heat 4-quart saucepan of salted water to boiling over high heat. Add noodles and cook as label directs. Reserve 2/3 cup cooking water, then drain noodles.
2. Meanwhile, in nonstick 12" skillet, heat oil over medium heat. Add mushrooms, onion and garlic; cook 8-10 minutes or until onion is very tender and mushrooms brown, stirring occasionally. Meanwhile, with 2 forks, shred pot roast, reserving gravy.
3. Stir sour cream, reserved cooking water and meat with its gravy into onion mixture; heat to boiling. Toss noodles with meat mixture until coated in sauce. Makes about 5 1/2 cups. Sprinkle with parsley to serve.