Approx. 4 cups dry whole wheat egg noodles
1 tbsp olive oil
1 onion, finely diced
4 cups sliced mushrooms (I used crimini mushrooms)
1 cup frozen peas
2 cups vegetable broth
1 ½ cups low fat sour cream
3 tbsp spelt flour
¼ cup freshly chopped parsley
Freshly grated parmesan cheese
Saute onion in oil until translucent. Then add mushrooms and cook until brown. Place cooked vegetables in a bowl and set aside.
While vegetables are sautéing, cook egg noodles according to package directions.
In the same skillet that vegetables were cooked in, add the vegetable broth. Let cook for several minutes (about 10 minutes) on high or until it has reduced in half. Return vegetables to the pan. Add peas.
In a small bowl combine sour cream and flour. Add this mixture to vegetables and broth. Cook for a few minutes until sauce has thickened. Add fresh parsley and noodles. Stir until all noodles are evenly coated with the sauce. Serve with extra fresh parsley if desired and freshly grated parmesan cheese.
