Ingredients
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2 tablespoons butter
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1 small red onion, chopped
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1 small red bell pepper, seeded,chopped
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1 (4 ounce) package mixed wild mushrooms, rinsed
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1 tablespoon all-purpose flour
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1/4 teaspoon ground nutmeg
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1 (14 ounce) can low sodium beef broth
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6 ounces wide egg noodles
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3/4 cup light sour cream
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1/4 cup chopped parsley
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salt & fresh ground pepper
Instructions
- Heat large pot of water to boiling.
- Melt butter in large skillet over medium-high heat; add onion.
- Cook, stirring often, until lightly browned, 5 minutes.
- Add bell pepper; cook, stirring often, 1 minute.
- Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes.
- Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute.
- Turn heat to high; stir in broth.
- Cook, stirring often, to thicken and reduce slightly, about 5 minutes.
- Meanwhile, add noodles to boiling water; cook according to package directions.
- Drain.
- Place in large serving bowl.
- Stir sour cream into mushroom mixture; heat until hot, but not boiling, about 1 minute.
- Pour over noodles.
- Add chopped parsley; toss to mix.
- Serve.