Ingredients:1 (1-pound) top round steak (1 inch thick), trimmed1 cup chopped onion2 tablespoons chopped fresh parsley2 tablespoons Dijon mustard3/4 teaspoon salt1/2 teaspoon dried dill1/2 teaspoon black pepper1 (8-ounce) package sliced mushrooms (about 2 cups)3 garlic cloves, minced1/3 cup all-purpose flour1 cup beef broth1 (8-ounce) container low-fat sour cream2 cups hot cooked medium egg noodles (about 4 ounces uncooked)Preparation:1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients in a 3-quart electric slow cooker; stir well. 2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.