Garden Stroganoff

• 3 c. (about 1 lb.) broccoli
• 3 carrots, cut into match sticks
• 3 Tbsp. butter
• 1/2 c. sliced green onions
• 1 clove garlic, minced
• 2 Tbsp. flour
• 1 1/2 c. milk
• 1 c. sour cream
• 1/2 c. Parmesan cheese
• 1 1/2 tsp. Dijon mustard
• 8 oz. egg noodles, cooked and drained

1. Place broccoli and carrots in a steamer basket.
2. Cover and steam over 1-inch boiling water for 8 to 10 minutes or until crisp-tender.
3. Drain and set aside.
4. In a large skillet, melt butter over medium heat.
5. Add onion and garlic; saute until onion is tender, about 2 minutes.
6. Stir in flour and blend until smooth. Gradually add milk; cook, stirring constantly, until thickened, about 8 to 10 minutes.
7. Remove from heat.
8. Stir in sour cream, Parmesan cheese and mustard.
9. Add broccoli and carrots.
10. Serve over hot noodles.
11. Makes 4 servings.

broccoli, carrots, butter, green onions, clove garlic, flour, milk, sour cream, parmesan cheese, mustard, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=565100 (may not work)