INGREDIENTS
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1/2 lb white button mushrooms, sliced
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1/2 lb cremini mushrooms, sliced
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1/2 lb baby portobello mushrooms, sliced
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2 cups diced onion
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1 TBSP cooking oil
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1/2 tsp salt
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1/2 tsp black pepper
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3 cloves minced garlic
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1/4 cup butter
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1/4 cup all purpose flour
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2 cups vegetable broth
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1/3 cup sour cream
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1 lb egg noodles