Vegetable Stroganoff - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen, chopped broccoli
1 1/2 c. chopped carrots
3 c. sliced mushrooms
1 large potato, cubed
1 clove garlic, minced
1 chicken bouillon cube
1/2 c. water
1 small onion, chopped
1 can cream of chicken soup
1 pkg. beef stroganoff mix
3/4 c. water
salt and pepper to taste
3/4 c. nonfat or regular sour cream
8 to 10 oz. noodles (I prefer linguine noodles)

Preparation

Cook noodles according to directions on package; drain.
In a large skillet, bring cauliflower, broccoli, carrots, mushrooms, potato, onion, garlic, bouillon cube and 1/2 cup of water to a boil.
Reduce heat and simmer vegetables until tender.
Add cream of chicken soup.
Separately, mix together the beef stroganoff mix and water, then add to the vegetables.
Add salt and pepper to taste.
Simmer 5 to 10 minutes.
Remove from heat and add sour cream.
Stir well.
Serve over noodles.