Portobello Stroganoff - cooking recipe

Ingredients

3 tablespoons butter
1 large onion
3/4 lb portabella mushroom
1 1/2 cups vegetable broth
1 1/2 cups sour cream
3 tablespoons flour
8 ounces egg noodles
1/2 cup fresh parsley

Preparation

Fix egg noodles according to package directions.
Melt butter in a large skillet.
Add onion and cook over medium heat until soft.
Add mushrooms and cook on medium high until soft. Remove from heat.
In a large skillet heat vegetable broth on medium high heat until it reduces to 1/3.
Add mushrooms and reduce heat to low.
In a separate bowl mix sour cream and flour. Add to mushroom mixture and cook on low until thick. Drain noodles.
Serve over cooked egg noodles and garnish with parsley.