Beef Stroganoff - the semi-healthy way

Ok so beef is not the best thing for your heart, but I've made an effort to make this recipe healthier than your standard beef strogie.

INGREDIENTS:
1 package (about 1-1.5 lb) ground beef
2 cloves garlic, minced
1-2 sweet onions, diced large (use two onions if they're small)
1 can mushroom soup (use the reduced fat if you'd like)
1 container (16oz) fat free sour cream
1/2 cup skim milk
1 glass white wine (don't use a wine you wouldn't drink: see directions)
a few shakes Worcestershire sauce
olive oil
white pepper
salt
garlic powder
1 bag whole wheat egg noodles (or whatever thick cut pasta floats your boat ... it's also good on rotini)

DIRECTIONS:
Pour yourself a glass of wine ... drink half and reserve half for the recipe. Start a LARGE pot of water on med-high. Once the water is at a roiling boil, add noodles and cook according to directions on the package. While you're waiting for the noodles, cook the sauce:

In a large saute pan, heat the oil and saute the onions until translucent and starting to brown. Add the beef and break it up, allowing to saute until brown all the way through. Drain well in a colander and rinse with warm water to remove most of the fat. Return to saute pan. Add the can of soup and stir well. Add the sour cream and milk, stir well. Add the white wine. Add the Worcestershire sauce, garlic powder, a little white pepper, and a little salt. Taste and adjust seasonings as desired. Allow the sauce to simmer for ten minutes, then turn it down to low to keep ready until the noodles are ready.

NOTE: I don't add mushrooms because I don't like them. If you want, you can add a container of pre-chopped baby bella mushrooms after the beef and onions have cooked, allowing them to cook slightly before adding the creamy ingredients.