Steak Tips With Peppered Mushroom Gravy

• 2 cup egg noodles
• cooking spray
• 1 pound top sirloin steak, cut into 3/4-inch pieces
• 1 tablespoon butter
• 2 tablespoon finely chopped shallots
• one 8-ounce package presliced baby bella mushrooms
• 1 teaspoon minced garlic
• 1 tablespoon low-sodium soy sauce
• 3 tablespoon all-purpose flour
• 1 1/2 cup fat-free, low-sodium beef broth
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 3 fresh thyme sprigs
• 1 teaspoon fresh thyme leaves (optional)

1. Cook the noodles according to package details, omitting salt and fat and set aside.
2. While the noodles cook, heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray and add steak steak. Sauté the steak for 5 minutes, browning all sides. Remove from pan and cover to keep warm.
3. Melt the butter in a pan over medium heat. Add the shallots and mushrooms and sauté for 4 minutes. Add the garlic and sauté for 30 seconds. Stir in the soy sauce. Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly. Gradually add the broth, stirring constantly. Add the pepper, salt, and thyme sprigs. Bring to boil and cook until thickened, about 2 minutes. Return the beef to the pan and cook for 1 minute so that it is thoroughly heated.
4. Serve over noodles. Garnish with thyme leaves, if desired.