Mushroom Stroganoff

This was amazing. Be sure to find ribbon noodles without egg. The only place I've found them is at  Publix. The leftovers reheated very well with a tiny amount of water or non-dairy milk added. I need to add this to our rotation of meals.

• 12 ounce package ribbon noodles
• water
• 1 sweet onion, chopped
• 3 tablespoons whole wheat flour, divided
• 2 cups water mixed with 2 teaspoons Beyond Bouillon, Garlic broth
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 pounds baby Bella mushrooms', sliced into 1/2 " thickness
• 1 teaspoon Italian seasoning
• 1 tablespoon white wine vinegar
• 1/4 cup vegan sour cream (make your own or purchase - optional)
• Black pepper to taste

Start water to cook noodles according to package directions; cook al dente since they will cook a little more when added to the sauce. Water sauté the onions until translucent. Adding more water if needed.

Add 2 tablespoons of the flour and cook for 30 seconds, stirring constantly.

Gradually add the broth and soy sauce. Stir occasionally and cook until it thickens.

Add mushrooms and Italian seasonings. Stir and cook about 5 minutes, stirring occasionally.

Add the vinegar, stir and simmer 3-4 minutes.

Add the noodles, sour cream, last tablespoon of flour and plenty of black pepper. Cook on low until pasta is nice and warmed through,

Garnish if you wish. Serve with a side salad and/or bread.

Enjoy!!