•1 tablespoon butter •1/2 cup chopped onion •2 tbsp unbleached all-purpose flour •2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore) •1 tbsp Worcestershire sauce •1 tsp tomato paste •5 oz sliced Cremini mushrooms •8 oz sliced baby Bella mushrooms •3.5 oz Shiitake mushrooms •1/4 tsp thyme •salt and pepper to taste •2 tbsp white wine or sherry •1/4 cup reduced-fat sour cream •8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk) •1 tbsp minced fresh flat-leaf parsley for garnish

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking. Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly. Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.