Season the beef with the black pepper. Cook the beef in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.

Stir the soup, stock, water and onion in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring often.

Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.

Stir the yogurt in the skillet. Return the beef to the skillet. Cook until the mixture is hot and bubbling, stirring often. Sprinkle with the parsley.