Mushroom Stroganoff

By á-5981

Ingredients

• 3-1/2 c uncooked medium egg noodles
• 20-oz fresh sliced mushrooms
• 1 large onion coarsely chopped
• 3 T flour
• 1-1/2 c milk
• 3 T dry sherry white wine or vegetable broth
• 1 T butter melted
• 1/2 t salt
• 1/2 t pepper
• 1/2 c sour cream
• chives chopped fine if desired

Preparation

Step 1

Cook noodles according to directions on package omitting salt and oil; drain.
Generously spray a 5-6qt dutch oven with butter flavored cooking spray; heat over high heat. Add mushrooms and onion; cook 10 minutes, stirring frequently until vegetables are golden brown.
Meanwhile place flour in medium bowl. Gradually beat in milk with a whisk until smooth. Beat in sherry, butter, salt and pepper. Pour cooked mushroom mixture into large bowl. Gradually add milk mixture to hot dutch oven, stirring with wire whisk. Cook 3 minutes, stirring constantly with whisk until slightly thickened.
Stir sauce and noodles into mushroom mixture. Stir in sour cream. Sprinkle with chives.