While the pasta cooks, make the beef stroganoff. Heat 1/8 cup of butter in a frying pan. Over high heat, cook the beef just until no longer pink. Season with salt, pepper and Worcestershire sauce. Cook for another minute or until the liquid has been soaked up by the meat. Set the cooked beef aside.
Heat 1/8 cup of butter in the same frying pan. Add the chopped onion and bell peppers. Season with salt and pepper. Cook over medium-low heat with occasional stirring until the vegetables are softened.
Turn up the heat to high. Add the mushrooms to the vegetables. Cook, stirring, for about a minute.
Pour in the mushroom soup, yogurt and milk. Stir. Bring to a simmer.
Stir in the cooked beef to the simmering sauce. Lower the heat, cover the pan and continue simmering for another two minutes. Turn off the heat. Taste. Adjust the seasonings, if needed.
When the pasta is is done, drain and transfer to a bowl. Add the remaining 1/4 cup of butter and parsley. Toss to coat every piece of noodle.
Add the pasta to the beef stroganoff. Toss to blend.
Beef stroganoff printed from https://casaveneracion.com/beef-stroganoff/ for personal use only. Not for republication nor distribution.