Sundried Tomato & Spinach Stroganoff

• 12 oz Egg noodles
• 3 Tbsp olive oil
• 1 Medium onion, sliced
• 3 Cloves garlic, minced
• 1 1/2 Tsp paprika
• 1/2 Tsp nutmeg
• 8 oz Mushrooms, sliced
• 1 Cup vegetable or chicken broth
• 3 Cups spinach, chopped
• 1 1/2 Cups sour cream
• 1 Tsp Worcestershire sauce
• 1/4 Tsp tabasco sauce
• Salt and pepper

1. Boil noodles in a large pot of salted water as directed.
2. Warm oil in a large skillet over medium heat. Add onion and cook until almost translucent. Add garlic, mushrooms, season with salt and pepper and add spices. Saute until mushrooms brown. Stir in sun-dried tomatoes.
3. Pour broth, raise the heat to high. When it boils, reduce the heat to medium and cook until liquid reduces by 1/3. Mix in spinach and cook for one minute.
4. Remove from heat and add sour cream, Worcestershire, and tabasco sauce.
5. Serve over noodles.

egg noodles, olive oil, onion, garlic, paprika, nutmeg, mushrooms, vegetable, spinach, sour cream, worcestershire sauce, tabasco sauce, salt

Taken from www.epicurious.com/recipes/member/views/sundried-tomato-spinach-stroganoff-52823471 (may not work)