Meatless Stroganoff

• 2 teaspoons butter
• 1 cup chopped onion (about 1)
• 2 teaspoons minced garlic (about
• 2 cloves)
• 2 (8-ounce) packages pre-sliced mushrooms
• 1 (12-ounce) package burger-style recipe crumbles
• 1/4 cup vegetable broth
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
• 1 (8-ounce) carton fat-free sour cream
• 2 1/2 cups hot cooked egg noodles

1. Melt butter in a large nonstick skillet over medium heat. Add onion, garlic, and mushrooms; cook, stirring frequently, 7 minutes or until mushrooms are tender. Stir in crumbles, broth, Worcestershire sauce, and pepper; cook 2 minutes. Reduce heat to medium-low; stir in soup. Fold in sour cream, and cook until thoroughly heated (do not boil). Serve immediately over hot noodles.

butter, onion, garlic, mushrooms, crumbles, vegetable broth, worcestershire sauce, freshly ground black pepper, condensed reducedfat, sour cream, egg noodles

Taken from www.myrecipes.com/recipe/meatless-stroganoff (may not work)