Meatball Stroganoff

• 4 cups dry egg noodles, wide
• 1 cup button mushroom, sliced
• 2 tablespoons canola oil, divided
• 1 cup onion, diced
• 12 teaspoon paprika
• 12 teaspoon cayenne
• 1 tablespoon butter
• 14 cup dry white wine
• 2 tablespoons flour
• 2 cups chicken broth
• 1 -2 tablespoon lemon juice
• 2 tablespoons stone ground mustard
• 14 cup sour cream
• 1 tablespoon dill, chopped
• meatballs (Mini Bacon Meatballs is a nice choice. Be sure your meatballs don't clash with the stroganoff)

1. Boil a large pot of salted water for the noodles.
2. Saute mushrooms in half the oil until browned, about 5 minutes.
3. Transfer to a plate.
4. Saute onion, paprika and cayenne in remaining oil until onion is soft, about 5 minutes.
5. Prepare noodles according to package directions, drain and toss with butter.
6. Set aside.
7. Deglaze skillet with wine, simmer until liquid is nearly evaporated.
8. Sprinkle flour over onions and stir.
9. Whisk in broth.
10. Add lemon juice and mustard.
11. Simmer until thick, about 8-10 minutes.
12. Stir in mushrooms, sour cream, dill and meatballs.
13. Cook until meatballs are heated through.
14. Season with salt and pepper.
15. Serve over noodles.

egg noodles, button mushroom, canola oil, onion, paprika, cayenne, butter, white wine, flour, chicken broth, lemon juice, stone ground mustard, sour cream, dill, meatballs

Taken from www.food.com/recipe/meatball-stroganoff-471730 (may not work)