WW Mushroom Stroganoff

Ingredients

▢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

Instructions
Cook 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.
Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
Melt 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.
Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.
Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

Nutrition
Serving: 1 1/2 cups, Calories: 268 kcal, Carbohydrates: 52.5 g, Protein: 12.5 g, Fat: 3.5 g, Saturated Fat: 2 g, Cholesterol: 8.5 mg, Sodium: 312 mg, Fiber: 7 g, Sugar: 4.5 g