- 3 1/2 cups uncooked medium egg noodles
- Butter-flavored cooking spray
- 5 (4-ounce) packages fresh gourmet-blend mushrooms
- 1 cup coarsely chopped onion
- 3 tablespoons all-purpose flour
- 1 1/2 cups 2% reduced-fat milk
- 3 tablespoons dry sherry
- 2 tablespoons light butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup reduced-fat sour cream
- 1 1/2 tablespoons finely chopped chives (optional)
- calories 393
- caloriesfromfat 0.0 %
- fat 12.6 g
- satfat 6.5 g
- monofat 3.6 g
- polyfat 2 g
- protein 15 g
- carbohydrate 55.2 g
- fiber 3.5 g
- cholesterol 83 mg
- iron 3.8 mg
- sodium 400 mg
- calcium 162 mg
How to Make It
Cook noodles according to package directions, omitting salt and fat; drain.
While noodles cook, heat a large Dutch oven over high heat; generously coat pan with cooking spray. Add mushrooms and onion; cook 10 minutes or until browned, stirring frequently.
While mushroom mixture cooks, place flour in a bowl. Gradually add milk, stirring with a whisk until smooth. Add sherry and next 3 ingredients, stirring with a whisk. Transfer cooked mushroom mixture to a large bowl. Gradually add milk mixture to hot pan, stirring with a whisk. Cook, whisking constantly, 3 minutes or until slightly thickened.
Stir sauce and cooked noodles into mushroom mixture. Stir in sour cream; sprinkle with chives, if desired. Serve immediately.
Shortcut kitchen tip
To chop chives quickly and safely, hold the chives in a bunch, and place them on a clean cutting board. With a sharp knife, chop the chives to the desired size. To prepare the chives ahead, chop them, and place in a zip-top plastic bag; store in the refrigerator until you need them.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.