Mushroom Stroganoff

The Mushroom strikes again. You'd best make friends with him, he's not going anywhere for a while!

This is one of those meals that proves that you really don't need meat to have a rich and satisfying meal. Creamy egg noodles infused with the beefy flavor of a variety of mushrooms makes for a meal that your whole family will love. So quick, so easy, so delicious, just like this post!

Mushroom Stroganoff
By Fresh Food Fast by Cooking Light

Ingredients

3 1/2 cups uncooked medium egg noodles
butter flavored cooking spray
5 (4 oz) packages fresh gourmet-blend mushrooms (be sure to note that you need 5 of them, I think I only got one, not NEAR enough!)
1 cup coarsely chopped onion
3 tablespoons all purpose flour
1 1/2 cups reduced fat milk
3 tablespoons dry sherry
2 tablespoons light butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup reduced fat sour cream
1 1/2 teaspoon finely chopped chives (optional)

Directions

1. Cook noodles according to directions

2. While noodles cook, heat a large Dutch oven over high heat; generously coat pan with cooking spray. Add mushroom and onion; cook 10 minutes, or until browned, stirring frequently.

3. While mushroom mixture cooks, place flour in a bowl, Gradually add milk with a whisk. Transfer cooked mushroom mixture to a large bowl. Gradually add milk mixture to hot pan, stirring with a whisk. Cook, whisking constantly, 3 minutes or until slightly thickened.

4. Stir sauce and cooked noodles into mushroom mixture. Stir in sour cream; sprinkle with chives, if desired. Serve immediately.

Serves 4: Serving is 1 3/4 cups

Per Serving: 393 cal, 12.6g fat, 15g prot, 55.2g carb, 3.5g fiber

I'll be submitting this to girlichef for Pasta Presto Nights!