Portobello Mushroom Stroganoff

Ingredients

• Egg noodles

  Dry, enriched

  12 oz or 340g

• Butter

  Unsalted

  3 tbsp or 43g

• Onions

  Raw

  1 ½ medium or 165g

• Mushrooms

  Portabella, raw

  3 mushroom, whole or 252g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Sour cream

  Reduced fat, cultured

  1 ½ cup or 363g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Parsley

  Raw

  3 tbsp or 11g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring a large pot of salted water to a boil. Cook the egg noodles until al dente, about 7 minutes, then drain and set aside.
2. Melt the butter in a large skillet over medium heat. Add the onion and cook until translucent, 4 to 5 minutes. Increase to medium-high, add the sliced mushrooms, and sauté until browned and their moisture evaporates, 6 to 8 minutes. Transfer mushrooms and onions to a bowl.
3. Pour the vegetable broth into the skillet, scraping up browned bits. Bring to a simmer and reduce by about one-third, 3 to 5 minutes. Return the mushrooms and onions to the skillet and reduce heat to low.
4. Off heat, whisk the sour cream and flour together. Stir a few spoonfuls of the hot broth into the mixture to temper, then whisk it into the skillet. Cook gently over low heat, stirring, until thickened and smooth, 2 to 3 minutes.
5. Stir in the parsley, season to taste with salt and pepper, and serve over the cooked egg noodles.