3 tablespoons butter
1 large onion, chopped
2 cloves of garlic, minced
3/4 pound mushrooms, sliced (Note: I used Portobello and white buttons)
1 1/2 cups low sodium vegetable stock
3/4 cup non-fat yogurt (Note: You can use a combination of low or non-fat Greek yogurt and light sour cream, or use one exclusively)
3 tablespoons all-purpose flour
1 teaspoon low sodium soy sauce
1 teaspoon Worcestershire sauce
Half a bag of wide egg noodles
Salt and Pepper to taste
Bring a large pot of salted water to a boil. Add noodles, and cook according to your desired level of doneness. Remove from heat, drain, and set aside.
While the pasta is cooking, melt the butter in a large heavy skillet over medium heat. Add onions and garlic, and cook, stirring until softened.
Add the sliced mushrooms, cooking until they are softened and lightly browned.
Next add the stock, soy and Worcestershire sauces. Bring the sauce to a boil, and cook until the mixture has reduced by 1/3.
In a small bowl combine the yogurt and flour. Add this mixture to the pan and stir. Continue cooking over low heat, just until the sauce thickens. Pour mushrooms over noodles. Serve, seasoning with salt and pepper.
I serve with additional veggies and corn bread muffins.