Mushroom Stroganoff

• 3 1/2 cups uncooked medium egg noodles
• Butter-flavored cooking spray
• 5 (4-ounce) packages fresh gourmet-blend mushrooms
• 1 cup coarsely chopped onion
• 3 tablespoons all-purpose flour
• 1 1/2 cups 2% reduced-fat milk
• 3 tablespoons dry sherry
• 2 tablespoons light butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup reduced-fat sour cream
• 1 1/2 tablespoons finely chopped chives (optional)

1. Cook noodles according to package directions, omitting salt and fat; drain.
2. While noodles cook, heat a large Dutch oven over high heat; generously coat pan with cooking spray. Add mushrooms and onion; cook 10 minutes or until browned, stirring frequently.
3. While mushroom mixture cooks, place flour in a bowl. Gradually add milk, stirring with a whisk until smooth. Add sherry and next 3 ingredients, stirring with a whisk. Transfer cooked mushroom mixture to a large bowl. Gradually add milk mixture to hot pan, stirring with a whisk. Cook, whisking constantly, 3 minutes or until slightly thickened.
4. Stir sauce and cooked noodles into mushroom mixture. Stir in sour cream; sprinkle with chives, if desired. Serve immediately.
5. Shortcut kitchen tip
6. To chop chives quickly and safely, hold the chives in a bunch, and place them on a clean cutting board. With a sharp knife, chop the chives to the desired size. To prepare the chives ahead, chop them, and place in a zip-top plastic bag; store in the refrigerator until you need them.
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egg noodles, butter, mushrooms, onion, allpurpose, milk, sherry, light butter, salt, freshly ground black pepper, sour cream, chives

Taken from www.myrecipes.com/recipe/mushroom-stroganoff-0 (may not work)