Mushroom Stroganoff with Goat Cheese
INGREDIENTS
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12 ounces extra-wide egg noodles
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3 tablespoons unsalted butter
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5 portabella mushrooms, stems removed and sliced
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1 teaspoon kosher salt
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1 bunch green onions, sliced and white bottoms and green tops separated
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1 tablespoon all-purpose flour
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14 ounces beef broth
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8 ounces sour cream
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4 ounces fresh goat cheese
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1/2 teaspoon black pepper, freshly ground, plus more for garnish
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