Round Steak Stroganoff

1-1/2 pounds boneless round steak, thinly sliced
1 tablespoon vegetable oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
1 envelope onion soup mix
1/2 cup sour cream
Hot cooked noodles
Minced fresh parsley, optional

In a large skillet, stir-fry beef in oil until no longer pink. Stir in soup, water and onion soup mix.

Reduce heat; cover and simmer for 20 minutes. Stir in sour cream; heat through (do not boil). Serve over noodles; garnish with parsley if desired. Makes 6 servings.