1. Cook noodles according to package; keep warm.

2. Meanwhile stack beef steaks. Cut lengthwise in half and then crosswise into 1-inch wide strips. In large nonstick skillet, heat 2 teaspoons oil over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt and pepper.

3. In same skillet, cook mushrooms in remaining 2 teaspoons oil 2 minutes or until tender, stirring occasionally. Remove skillet from heat. Add gravy mix and water; blend well. Return skillet to heat; bring to a boil. Reduce heat to low; simmer 1 minute or until sauce is thickened, stirring frequently.

4. Return beef to skillet; heat through, about 1 minute. Serve over noodles; pass sour cream to dollop on top.

For Dinner, " 444 North Michigan Avenue-18th Floor/30, Chicago, Il 60611. (You can write to them for more recipes.)

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