Spray oil
1 small onion, chopped
8 Cups water
1 8-ounce pkg Kluski egg noodles
3 tsp Better Than Bouillon Vegetable Base
1 4-ounce can of mushrooms
1 can Cream of Mushroom soup
1 9-ounce pkg Gardein Beefless Tips
coarse ground black pepper to taste

I divided the recipe into 6 servings, and when I weighed them, they were approximately 10 ounces each. Serving size will depend upon how much water you use and how much evaporation takes place. Use reduced fat and reduced sodium soup and fresh mushrooms to reduce fat and sodium content. I actually prefer this without the beefless tips and add broccoli, but I add the beefless tips for protein.

Spray bottom of large soup pan with oil. Saute onions until translucent. If using fresh mushrooms, saute those as well. Add water and bring to boil. Add Kluski noodles and cook 6 minutes. Add vegetable base and stir to dissolve. Add Cream of Mushroom soup and beefless tips (and canned mushrooms if not using fresh). Add pepper to taste. Cook until noodles are at your desired tenderness.

Serving Size: Makes 6 (10-ounce) servings

 

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