Mushroom and Goat Cheese Stroganoff

• 12 ounces, weight Extra Wide Egg Noodles
• 4 Tablespoons Butter
• 4 Large Portabella Mushrooms, Sliced And Stems Removed
• 1 bunch Green Onions, Diced (white And Green Parts Kept Separate)
• 1 Tablespoon Flour
• 14 ounces, fluid Beef Broth
• 8 ounces, weight Sour Cream
• 4 ounces, weight Goat Cheese
• Salt And Pepper

1. Bring a large pot of water to a boil.
2. Add noodles and cook according to package instructions for al dente.
3. When done drain them and set aside.
4. Meanwhile, melt the butter in a large saute pan set over medium-high heat.
5. Increase the heat to high, add the mushrooms and sprinkle with a dash of salt.
6. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes.
7. Add the white bottoms of the green onions and saute 2 to 3 minutes.
8. Sprinkle in the flour and stir to combine.
9. Cook until the flour turns into a paste, about 1 minute.
10. Deglaze the pan by stirring in the beef broth.
11. Bring to a simmer and decrease the heat to medium-low.
12. Cook for 10 to 12 minutes, and then add the sour cream, goat cheese and black pepper to taste.
13. Stir to combine and warm through, about 5 minutes.
14. Add the noodles into the pan and stir to combine.
15. Dish it up and garnish with the green onion tops and additional black pepper.
16. Serve immediately.

egg noodles, butter, portabella mushrooms, green onions, flour, cream, cheese, salt

Taken from tastykitchen.com/recipes/main-courses/mushroom-and-goat-cheese-stroganoff/ (may not work)