Triple-Mushroom Stroganoff

• 5-1/2 cups uncooked egg noodles
• 1/2 pound fresh button mushrooms, halved
• 2-2/3 cups sliced baby portobello mushrooms
• 1 package (3-1/2 ounces) sliced fresh shiitake mushrooms
• 3 shallots, chopped
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1-1/2 cups vegetable broth, divided
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1 cup fat-free sour cream
• 1 tablespoon minced fresh parsley

1. Cook noodles according to package directions. Meanwhile, in a
2. over medium heat, cook the mushrooms and shallots in butter for 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
3. Stir in 1-1/4 cups broth, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
4. Combine flour with remaining broth until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; gradually stir in sour cream (do not boil). Drain noodles; serve with mushroom sauce. Sprinkle with parsley.

egg noodles, button mushrooms, baby portobello mushrooms, shiitake mushrooms, shallots, butter, garlic, vegetable broth, mustard, salt, pepper, flour, sour cream, parsley

Taken from www.tasteofhome.com/recipes/triple-mushroom-stroganoff/ (may not work)