This is good with a variety of mushrooms. I like baby bells and button.
wide egg noodles, cooked according to package directions
green bell pepper, fine dice
chicken broth (i use a vegetarian brand)
dry white wine (or increase the broth to 1 1/4 cups, if you prefer not to use)
How To Make
Melt butter over medium heat in a 12" skillet.
Add mushrooms and saute about 7 minutes.
Add onion and green bell pepper and cook about 3 more minutes.
Meanwhile, mix the flour and paprika in the sour cream until smooth and set aside.
Add the chicken broth and wine to the mushrooms, onion and bell peppers and bring to a boil; reduce heat to simmer.
Add the sour cream mixture stirring well. Heat through, stirring gently for about 2 minutes - do not let the sauce boil.
Serve over cooked noodles.
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