Freeze steak about an hour to make slicing easier. Cut steak into very thin slices
across the grain. In a 2 quart microwave-safe casserole, combine beef and onion.
Cover with lid; microwave on High 5 minutes or until beef is no longer pink, stirring
once during cooking. In a small bowl, stir soup until smooth; stir in sour cream and
paprika. Add to beef, stirring to coat. Cover and microwave on Medium (50%) 3 minutes
or until heated through. Serve over noodles. Makes about 4 servings.