Mushroom Stroganoff

This is another one of my made up recipes. :) I have made stroganoff so many times before that I just substituted what I used to do for beef with the mushrooms and I think it turned out really well. Everyone in my family loved this recipe. The kids could not get enough of it and kept asking for more. I served it with green beans and thought that they went well together. I certainly would make this again.

Rachel's Mushroom Stroganoff

written by Rachel L - http://cookingformyfamily.blogspot.com

1 pound egg noodles

8 ounces white mushrooms, sliced

1 large onion, diced small

3 tablespoons butter

3 tablespoons flour

1 can of broth (I used beef because it is what I had but you could use veggie if you're wanting to make it a vegetarian meal)

8 ounces light sour cream

2 tablespoons heavy cream (I think you could leave this out, I just had some I needed to use up)

1/2 tablespoon worcestershire sauce (if making vegetarian, might be better to leave this out unless they have a veggie version I don't know about?)

1 tsp garlic powder (or fresh garlic to taste)

1 tsp salt (or to taste)

1 tablespoon parsley chopped fine (not an essential ingredient, but nice if you have it, I wouldn't buy it just for this dish, save some $ :) )

First, start the water for the noodles boiling and follow the directions on the package for making them. Meanwhile melt the 3 tablespoons of butter in a large pan on medium heat and then add the onions and mushrooms to it (this is also when you would add fresh garlic if you are using that). Let them cook until tender and then add the garlic powder and salt. Once the onion and mushrooms are done, then add the flour and make sure it is stirred in completely. If you have any liquid in your pan still, add a little more flour until it is soaked up. Once all the flour is soaked into the liquid, add the can of broth, heavy cream, and worcetershire sauce to the pan. Keep stirring until everything is mixed together and then let the sauce thicken. It should be about gravy consistency after a few minutes on medium heat. Once it is the correct consistency, then turn the heat off and mix in the parsley. This should be about the time the noodles are getting done. Right before serving, add the sour cream to the sauce and mix it in completely. Serve over noodles immediately.