Ingredients
4
cups uncooked egg noodles (8 ounces)
2
tablespoons margarine or butter
1
package (8 ounces) sliced mushrooms (3 cups)
4
portabella mushroom caps (5 ounces), cut into bite-size pieces (2 1/2 cups)
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
3/4
cup Progresso™ beef broth (from 32 oz carton)
2
tablespoons ketchup
1/2
cup sour cream
Freshly ground pepper
Chopped fresh parsley, if desired
Preparation
Cook and drain noodles as directed on package.
While noodles are cooking, melt margarine in 12-inch skillet over medium heat. Cook mushrooms, onion and garlic in margarine, stirring occasionally, until mushrooms are brown and tender.
Stir in broth and ketchup. Cook 5 minutes, stirring occasionally. Stir in sour cream. Serve over noodles. Sprinkle with pepper and parsley.
