Portobello Stroganoff

Directions

1. 1
   Fix egg noodles according to package directions.
2. 2
   Melt butter in a large skillet.
3. 3
   Add onion and cook over medium heat until soft.
4. 4
   Add mushrooms and cook on medium high until soft. Remove from heat.
5. 5
   In a large skillet heat vegetable broth on medium high heat until it reduces to 1/3.
6. 6
   Add mushrooms and reduce heat to low.
7. 7
   In a separate bowl mix sour cream and flour. Add to mushroom mixture and cook on low until thick. Drain noodles.
8. 8
   Serve over cooked egg noodles and garnish with parsley.