Mushroom Stroganoff

Yet another recipe found on Pinterest. Originally from The Svelte Gourmet.

1 T butter

1 large onion, diced

32 ounces mushrooms of your choice

1/4 C white wine

1/2 tsp. salt

1/4 tsp. black pepper

2 tsp. Dijon mustard

2 tsp. Worcestershire sauce

2 tsp. flour

1 C light sour cream

12 oz. whole wheat egg noodles

1/2 tsp. dill weed

Heat salted water and cook noodles until al dente. In the meantime, melt butter in a medium saucepan. Cook onions until slightly soft, then add mushrooms. Cook, stirring occasionally, until mushrooms release some of their water. Add flour, stirring well to combine, then add white wine, salt, pepper, mustard and Worcestershire. Cook on medium until liquid reduces and begins to thicken and mushrooms are tender. Remove from heat and stir in sour cream and dill. Add hot, cooked noodles and stir gently so sauce coats noodles.