Crab Stroganoff

• 1 (8 oz.) pkg. wide egg noodles
• 2 Tbsp. butter or margarine
• 1/2 lb. mushrooms, sliced
• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 1 c. milk
• 1/2 c. Marsala wine (optional)
• 1 (16 oz.) pkg. imitation crabmeat
• 1 (10 oz.) pkg. frozen peas
• 1 (8 oz.) container sour cream
• salt
• 2 Tbsp. minced parsley

1. Prepare egg noodles as label directs.
2. Meanwhile, in 12-inch skillet over medium-high heat in hot butter or margarine, cook mushrooms, stirring frequently, until all liquid is absorbed.
3. Stir undiluted cream of mushroom soup, milk and wine into cooked mushrooms (if not using wine, increase milk to 1 1/4 cups).
4. Cook, stirring occasionally, until sauce boils.
5. Reduce heat to medium; add crabmeat, frozen peas and sour cream; heat through (do not boil!).
6. Add salt.
7. Mix parsley with noodles; arrange on large platter.
8. Top with crabmeat mixture; toss before serving.
9. Makes 6 servings.

wide egg noodles, butter, mushrooms, condensed cream, milk, marsala wine, imitation crabmeat, frozen peas, sour cream, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=450864 (may not work)