Smoky Mushroom Stroganoff

By courtneyepowell

Ingredients

• 8.5 oz package dried wide egg noodles
• 1 1/2 lb package sliced mushrooms, such as button, cremini and/or shiitake
• 2 cloves garlic, minced
• 1 T olive oil
• 8 oz carton light sour cream
• 2 T all purpose flour
• 1 1/2 t paprika
• 1 c vegetable broth
• Snipped fresh parsley for garnish

Preparation

Step 1

1. Cook noodles according to package directions. Drain; keep warm.
2. In extra large skillet cook mushrooms and garlic in hot oil over med-high heat 5-8 mins or until tender, stirring occasionally. Reduce heat if mushrooms brown too quickly. Remove with slotted spoon; cover to keep warm.
3. For sauce, in bowl combine sour cream, flour, paprika and 1/4 t pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 min more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley.