Wild Mushroom Stroganoff With Noodles - cooking recipe

Ingredients

2 tablespoons butter
1 small red onion, chopped
1 small red bell pepper, seeded,chopped
1 (4 ounce) package mixed wild mushrooms, rinsed
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
salt & fresh ground pepper
1 (14 ounce) can low sodium beef broth
6 ounces wide egg noodles
3/4 cup light sour cream
1/4 cup chopped parsley

Preparation

Heat large pot of water to boiling.
Melt butter in large skillet over medium-high heat; add onion.
Cook, stirring often, until lightly browned, 5 minutes.
Add bell pepper; cook, stirring often, 1 minute.
Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes.
Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute.
Turn heat to high; stir in broth.
Cook, stirring often, to thicken and reduce slightly, about 5 minutes.
Meanwhile, add noodles to boiling water; cook according to package directions.
Drain.
Place in large serving bowl.
Stir sour cream into mushroom mixture; heat until hot, but not boiling, about 1 minute.
Pour over noodles.
Add chopped parsley; toss to mix.
Serve.