Healthy Mushroom Stroganoff

Meatless meals don't have to be boring.  Serve this Mushroom Stroganoff with a light spinach salad or Tangy and Sweet Broccoli salad.

Smokey Mushroom Stroganoff

Serves 4

Ingredients

1 -8.8 ounce package dried pappardelle (wide egg noodles)

1 1/2 pounds sliced mushrooms, such as button, cremini, and/or shiitake

2 cloves garlic, minced (1 tsp.)

1 tablespoon olive oil

1 -8 ounce carton light sour cream

2 tablespoons all-purpose flour

1 1/2 teaspoons smoked paprika

1 cup vegetable broth

Snipped fresh Italian (flat-leaf) parsley (optional)

Directions

1. Cook noodles according to package directions. Drain; keep warm.

2. In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.

3. For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley.