creamy mushroom stroganoff

when i first made mushroom stroganoff a mere four years ago, it was good - how can pasta tossed with mushrooms cooked in dry sherry and butter be bad? - it didn't have the creaminess that stroganoff is known for. i tucked the thought of a remake into the back of my mind. where it then sat for years until i was thumbing through cooking light's fresh food fast, a book i picked up in the bargain bin of my local bookstore, thinking it would help reinvigorate my weeknight meals. and that it did. this version did not disappoint - the addition of sour cream added the perfect amount of creaminess i was looking for. the butter and dry sherry didn't hurt either. 

mushroom stroganoff
adapted from cooking light's fresh food fast 
30 minutes, serves 4

12 ounces egg noodles
3 tablespoons butter
20 ounces sliced mushrooms
1 medium onion, chopped
3 tablespoons flour
1 1/2 cups milk (whole or 2%)
3 tablespoons dry sherry

1/2 cup sour cream, regular or reduced fat
1 tablespoon finely chopped chives
  1. cook noodles according to the package directions & drain. 
  2. while the noodles cook, make the sauce. heat a large dutch oven or pan large enough for the cooked noodles to fit in the pan over medium high heat. melt 1 tablespoon butter in the pan and add the mushrooms & onion, cooking until soft, about 10 minutes. once cooked, remove from the dutch oven into a bowl.
  3. while the mushrooms cook, melt the remaining 2 tablespoons butter in a medium sized bowl. whisk the flour, milk, and sherry into the butter. season with salt and pepper.
  4. to the now empty dutch oven, add the milk mixture. whisking constantly, cook for 3-5 minutes or until thickened.
  5. add the mushroom mixture, cooked noodles, and sour cream. stir to combine. top each serving with chives.

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