In a small bowl combine Marsala, red wine, broth, and tomato paste; set aside. Trim fat from meat. Cut meat diagonally into 1/4-inch slices. Coat a large nonstick skillet with cooking spray. Heat over medium heat. Add meat to skillet. Cook for 3 to 4 minutes or until meat is slightly pink in center, turning once.
Remove meat from skillet; cover and keep warm. In the same skillet cook garlic in hot oil over medium heat for 1 minute. Add Marsala mixture to garlic mixture in skillet. Stir in mushrooms. Bring to boiling; reduce heat. Cook, uncovered, about 5 minutes or until liquid is reduced by half.
Return meat to skillet; heat through. Transfer the meat to dinner plates. Spoon the mushroom mixture over meat. Sprinkle with parsley. Serve with hot cooked noodles. Makes 2 servings.