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Ingredients
  • 1 tbsp. butter
  • 1 large onion, diced
  • 1 tbsp. all-purpose flour
  • 2 cups mushroom or vegetable broth
  • ¼ cup white wine
  • 1 tbsp. coarse whole grain mustard
  • 3 garlic cloves, minced
  • 1 tbsp. soy sauce (can use Worcestershire for non-vegetarian dish.)
  • ½ tbsp. tomato paste
  • ½ lb portobello mushrooms, halved and sliced
  • ½ lb button mushrooms, sliced
  • 1 tbsp. chopped fresh thyme
  • ½ tbsp. fresh rosemary, finely chopped
  • ¼ cup sour cream (or Greek yogurt.)
  • ½ to ¾ lb egg noodles (340g bag) (depending on how saucy you like your dish)
  • Salt and pepper
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