Philly Cheese Steak Casserole

This recipe was absolutely out of this world! Everyone enjoyed it (including my picky eaters!). The only thing my husband said he would change would be more seasoning. I would definitely have to agree. Next time I'll try some salt-free seasoning.

3	cups uncooked wide egg noodles (I used whole wheat)
1	lb beef boneless sirloin steak, about 3/4 inch thick
1/4	teaspoon pepper
2	medium onions, chopped (1 cup)
1	small green bell pepper, chopped (1/2 cup)
1 3/4	cups beef broth
1/4	cup all-purpose flour
1/2	cup fat-free half-and-half
1	tablespoon Dijon mustard
3/4	cup shredded Cheddar cheese

1.	Heat oven to 350°F. Spray a casserole dish with cooking spray. Cook and drain noodles as directed on package.
2.	Meanwhile, remove fat from beef. Cut beef into 3/4-inch pieces. Heat 12-inch nonstick skillet over medium heat. Cook beef and pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish.
3.	In medium bowl, beat broth and flour with wire whisk until smooth. Add to skillet; heat to boiling. Cook, stirring constantly, until mixture thickens; remove from heat. Stir in half-and-half and mustard. Spoon over beef mixture. Stir in cooked noodles.
4.	Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly (next time I plan to let everyone sprinkle a little cheese on their plates). Recipe found here:

http://www.eatbetteramerica.com/recipes/global-flavors/philly-cheese-steak-casserole.aspx