How to make it

  • Bring a large pot of lightly salted water to a boil.
  • Add egg noodles, and cook until al dente, about 7 minutes.
  • Remove from heat, drain, and set aside.
  • . At the same time, melt butter in a large heavy skillet over medium
  • heat.
  • Add onion, and cook, stirring until softened.
  • Turn the heat up to medium-high, and add sliced mushrooms.
  • Cook until the mushrooms are limp and browned.
  • Remove to a bowl, and set aside.
  • In the same skillet, stir in vegetable broth, being sure to stir in
  • any browned bits off the bottom of the pan.
  • Bring to a boil, and cook until the mixture has reduced by 1/3.
  • Reduce heat to low, and return the mushrooms and onion to the skillet.
  • Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms.
  • Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens.
  • Stir in the parsley, and season to taste with salt and pepper.
  • Serve over cooked egg noodles.

Reviews & Comments 2

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    " It was excellent "
    minitindel ate it and said...
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    " It was excellent "
    momo_55grandma ate it and said...
    sounds soooo good thanks
    Was this review helpful? Yes Flag

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