The BEST Mushroom Stroganoff (Vegan)

I've tried several online recipes for vegan stroganoff but haven't been wowed by any of them. I created this version and it is by far the best we've had. My whole family loves it! It takes amazingly like the stroganoff we remember from our omni eating days. :o)

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 (6 cup) package pasta, egg-free ribbon noodles
• 1⁄4 cup margarine, vegan (I use Earth Balance, but vegetable oil would work too)
• 1  onion, minced
• 16  ounces portabella mushrooms, sliced
• 2  garlic cloves, minced
• 2  cups vegetable broth, beef flavored (we use Frontier beef-flavored broth powder)
• 1  teaspoon salt
• 1  teaspoon black pepper
• 1  tablespoon Worcestershire sauce, vegan (you could leave this out, it's not critical, but does add depth)
• 1⁄4 cup flour
• 1  cup vegan sour cream (I use Follow Your Heart)

Directions

1. Cook and drain pasta according to package directions.
2. Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
3. Add garlic and cook for another 1-2 minutes. Remove from heat.
4. In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
5. Whisk in flour and continue cooking until sauce begins to thicken.
6. Return skillet to low heat and stir thickened sauce into mushroom mixture.
7. Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.