Garden Stroganoff - cooking recipe

Ingredients

3 c. (about 1 lb.) broccoli
3 carrots, cut into match sticks
3 Tbsp. butter
1/2 c. sliced green onions
1 clove garlic, minced
2 Tbsp. flour
1 1/2 c. milk
1 c. sour cream
1/2 c. Parmesan cheese
1 1/2 tsp. Dijon mustard
8 oz. egg noodles, cooked and drained

Preparation

Place broccoli and carrots in a steamer basket.
Cover and steam over 1-inch boiling water for 8 to 10 minutes or until crisp-tender.
Drain and set aside.
In a large skillet, melt butter over medium heat.
Add onion and garlic; saute until onion is tender, about 2 minutes.
Stir in flour and blend until smooth. Gradually add milk; cook, stirring constantly, until thickened, about 8 to 10 minutes.
Remove from heat.
Stir in sour cream, Parmesan cheese and mustard.
Add broccoli and carrots.
Serve over hot noodles.
Makes 4 servings.