Savory Mushroom Stroganoff

This came from the Real Age website

• Ready In: 1 hr
• Serves: 4

Ingredients

• 8  ounces portabella mushrooms, sliced
• 8  ounces  whole wheat noodles, cooked
• 1 1⁄2 cups chicken broth
• 1  medium onion, finely chopped
• 3  tablespoons flour
• 3  tablespoons olive oil
• 1 1⁄2 cups nonfat sour cream
• 1⁄4 cup flat leaf parsley, chopped
•  salt & freshly ground black pepper

Directions

1. Mix the sour cream and flour together in a small bowl until smooth. Set aside. In a large skillet, sauté the onion in the olive oil over low heat until soft. Turn the heat up to medium-high and add the mushrooms. Sauté until the mushrooms brown. Transfer the mushroom mixture to a large bowl. Turn the heat up to high and add the broth to the skillet. Bring to a boil and reduce the liquid by 30%. Set the heat to low and add the mushrooms and onions.
2. Add sour cream and flour mixture to skillet, stirring well. Add parsley. Season with salt and pepper to taste. Serve over noodles.