Ingredients Jump to Instructions ↓

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  11. 1 medium onion, finely chopped

  12. 3 tablespoons butter

  13. 1 (8-ounce) package sliced portabella mushrooms

  14. 1 1/2 cups chicken or vegetable broth

  15. 1 1/2 cups sour cream

  16. 3 tablespoons flour

  17. 1/4 cup chopped flat leaf parsley

  18. Salt and freshly ground black pepper

  19. 8 ounces medium egg noodles, cooked according to package directions

Instructions Jump to Ingredients ↑

  1. In large, heavy skillet over low heat, sauté onion in butter until softened. Increase heat to medium-high, add mushrooms and continue to sauté until mushrooms begin to brown. Remove mushroom and onion mixture to bowl. Set aside.

  2. In same skillet, over high heat, add broth to pan drippings, bring to a boil and reduce by 1/3. Lower heat to simmer and return mushroom/onion mixture to skillet.

  3. In a small bowl, combine sour cream and flour until smooth. Stir in sour cream mixture and continue stirring until sauce thickens, stir in parsley and season with salt and pepper. Serve over hot cooked noodles.


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