Easy Tex Mex Stroganoff

• extra wide egg noodles↗12 ounces
• butter, tossed with cooked noodles↗1 tablespoon
• extra lean ground beef↗1 1⁄2 lbs
• chopped onion1⁄2 cup
• (10 ounce) cans rotel, the diced tomatoes with green chilies3
• frozen corn, thawed↗1 cup
• water↗1⁄4 cup
• ground cumin↗1 teaspoon
• garlic powder↗1⁄2 teaspoon
• cayenne pepper↗1⁄4 - 1⁄2 teaspoon
• pepper↗1⁄2 teaspoon
• salt, to taste↗
• reduced-fat sour cream↗1 cup
• chopped fresh cilantro, for garnish1⁄4 cup

Step-by-step instructions

1. 1

   Cook noodles in boiling water according to package; drain. Toss with the butter and keep hot and set aside.

2. 2

   While noodles cook, brown and crumble the beef with the onion until no longer pink; drain if necessary.

3. 3

   Add to skillet, the Rotel (undrained), corn, water, cumin, garlic powder, cayenne, pepper and salt.

4. 4

   Bring to a gentle simmer and cook for about 10 minutes.

5. 5

   Stir in the reduced-fat sour cream and blend well. Heat through, but do NOT allow to boil.

6. 6

   Serve over the hot cooked noodles.

7. 7

   Garnish with chopped cilantro.