· 1 tablespoon butter· 1/2 cup chopped onion· 2 tbsp unbleached all-purpose flour· 2 cups fat-free (less-sodium vegetable broth (or beef if you're a carnivore))· 1 tbsp Worcestershire sauce· 1 tsp tomato paste· 5 oz sliced white mushrooms· 8 oz sliced Cremini or baby Bella mushrooms· 3.5 oz Shiitake mushrooms· 1/4 tsp thyme· salt and pepper to taste· 2 tbsp white wine or sherry· 1/4 cup reduced-fat sour cream· 8 oz uncooked noodles (No-Yolk noodles)· 1 tbsp minced fresh flat-leaf parsley for garnish
Step 1Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.Step 2Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.Step 3Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.Step 4Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.Step 5Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.Step 6Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.Step 7Stir in sour cream; add noodles, mix well and garnish with parsley if desired.