Mushroom Stroganoff

1/2 medium onion
1 lb. button mushrooms
A pinch of salt
3/4 cup to 1 cup vegetable broth (preferably low sodium - salt can always be added but is difficult to take out)
2 tablespoons cognac or brandy
6 oz egg noodles
1 cup fat free sour cream
1 tablespoon Dijon mustard
1 teaspoon dried dill weed

Thickly slice the mushrooms and finely dice the onions. Place a large pot filled with 4 quarts of water over high heat (for the egg noodles). Place the diced onions in a pan over low heat. The onions will release liquid as they cook down, about four minutes. Add the thickly sliced mushrooms to the onions and stir. Add a pinch of salt to the mushrooms. Seasoning with salt at this stage will help the mushrooms release their water faster. Allow the mushrooms to cook, tossing occasionally, until all the liquid evaporates, about 10 minutes. Add the vegetable broth and cognac to the pan and turn up the heat to medium or medium-high and allow it to reduce. When reduced, the liquid should coat the back of a spoon (or your mushrooms). This will take about 15 minutes. While waiting for the mushrooms to cook, cook the egg noodles. Hopefully, the water should be boiling at this point. Add the egg noodles and cook to the desired texture. Back to the stroganoff: Lower the heat and add the sour cream and Dijon mustard. Stir the mixture together and bring to a light simmer. Stir in some dill and season with salt and black pepper to taste. Serve immediately over the egg noodles. Makes two large servings.

Number of Servings: 3

Recipe submitted by SparkPeople user RAMPANTPANDA.