Mushroom Stroganoff

Mushroom Stroganoff, is a great, speedy weeknight dinner, especially if you cook the noodles the night before (whole wheat egg noodles or bowties work well)

1 lb portabello mushrooms (either the large or baby bellas), cut in half and sliced
1/2 onion, diced
1 - 1 1/2 c sour cream (fat free plain Greek yogurt)
1/2 - 1 Tbsp Hungarian Paprika
salt & pepper to taste
olive oil or butter (or a little of each)
1/8 cup (or so) vegetable broth
Saute diced onions in olive oil or butter (your preference) until just soft and translucent. Add sliced mushrooms, saute until cooked through. This next step could also use a Tbs or so of white vinegar. Add broth/wine paprika and incorporate well. Turn down heat and add sour cream. Heat through, add salt & pepper to taste. Add more sour cream if the 1 cup doesn't cover everything well. Serve on top of egg noodles or rice. If you don't have enough sour cream, you can add cream cheese and it will still be very good! Mushrooms are a great source of protein as well as many other nutrients.