Meatball Stroganoff

4 cups dry egg noodles (may sub. with wheat)
1 cup of sliced mushrooms
2Tbsp Extra olive olive oil
1 cup diced onion
1/2 tsp. paprika
1/4 tsp. cayene pepper
1 Tbsp Brummel Yogurt Margarine
1/4 cup of dry white wine
2 tbsp. all purpose Flour
Juice of 1/2 Lemon
2 cups low sodium low fat chicken broth
2 tbsp stone ground mustard
1/4 cup low fat sour creme
1 tbsp. chopped fresh dill
Bag of Frozen meatballs (may make homemade as well)
salt & pepper to taste

BOIL: A large pot of salted water for noodles.
PREPARE: noodles according to package direction; drain and toss with Yogurt butter, set aside.
SAUT'E: mushrooms in 1 tbsp. of olive oil. in non-stick skillet over medium heat until browned, about 5 minutes. transfer to a plate.
SAUT'E: onion, paprika,cayene in remaining oil in same skillet until onion is soft about 5 minutes.
DEGLAZE: skillet with wine; simmer until liquid is nearly evaporated. sprinkle with flour over onions and stir.
WHISK: in broth. Add lemon juice and mustard; simmer until thick 8-10 minutes.
STIR -IN: cooked mushrooms, sour cream, dill, and meatballs. cook until meatballs are cooked all the way through. Season with Salt & Pepper to taste.
Enjoy !

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user KJELINEK1.