Trim excess fat from steak.

Partially freeze steak for easier slicing.

Slice the steak across the grain into thin strips.

Combine flour and pepper in a bowl and mix well.

Dredge the meat in the flour mixture; set aside.

Coat a small Dutch oven with cooking spray.

Add vegetable oil to the Dutch oven and place over medium heat until hot.

Add halved mushrooms and sliced onions to the Dutch oven.

Cover and cook for 5 minutes, or until the onion is tender, stirring frequently.

Remove the vegetables from the Dutch oven and set aside.

Add the dredged meat to the Dutch oven. Increase heat to medium-high and cook until browned.

Stir in the cooked mushrooms, onions, beef broth, dry sherry, tomato paste, dry mustard, dried oregano, and dried dill weed.

Bring the mixture to a boil.

Cover the Dutch oven.

Reduce heat and simmer for 15 minutes.

Uncover and simmer for an additional 15 minutes.

Remove from heat and stir in the plain low-fat yogurt.

Cook the meat and sauce until thoroughly heated (do not boil).

Serve the beef stroganoff over hot cooked noodles.