1Cut beef into 1 1/2x1/2-inch strips. Melt margarine in 10-inch skillet over medium- high heat. Cook mushrooms, onion and garlic in margarine, stirring occasionally, until onion is tender. Remove mushroom mixture from skillet.
2Cook beef in same skillet, stirring occasionally, until brown. Stir in wine, Worcestershire sauce and salt. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes. Cook and drain pasta as directed on package.
3Stir broth into flour; stir into beef mixture. Stir in mushroom mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to low. Stir in sour cream; cook until hot, but do not boil. Serve over pasta.