To make this dish vegetarian, use vegetable broth instead of chicken broth.
12 ounces uncooked medium egg noodles
1 tablespoon olive oil
1 1/2 teaspoons all-purpose flour
3 cups sliced cremini mushrooms
2 (8-ounce) packages presliced button mushrooms
1 cup fat-free, less-sodium chicken broth
1/2 cup white wine
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 tablespoons butter
3/4 teaspoon black pepper
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
How to Make It
Cook noodles according to package directions, omitting salt and fat.
While noodles cook, combine oil and flour in a large Dutch oven over medium-high heat; sauté 1 minute. Add mushrooms; sauté 2 minutes. Add broth, wine, juice, and salt; cook 8 minutes or until sauce is slightly thick.
Stir in butter and pepper. Add pasta; toss to coat. Stir in cheese.