Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons butter, divided
  • 8 ounces Cremini or button mushrooms, sliced
  • ½ cup onions, minced
  • 1 tablespoon fresh garlic, minced
  • 1 cup sour cream
  • ¼ cup grated Parmesan cheese
  • 1 cup grated cheddar cheese
  • 2 ounces cream cheese
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups dry egg noodles
  • Chopped fresh parsley, for garnish

Instruction

  • Fill a large pot with water and bring to a boil while making the sauce below.
  • In a large skillet or sauté pan, melt two tablespoons of butter over medium high heat and once frothy, add sliced mushrooms. Cook for five minutes or until browned. Remove to a bowl and set aside.
  • Add remaining butter, and over medium heat, sauté onions for about four minutes or until tender. Add garlic and cook for one more minute.
  • Add sour cream, Parmesan cheese, cheddar cheese, cream cheese, Worcestershire sauce, salt and pepper. Cook gently over medium to combine flavors. Set heat to low or remove from heat entirely.
  • Add egg noodles to boiling water and cook to just slightly under-cooked. Using a strainer or spider add noodles and the mushrooms to the pan with the sauce and return the burner under the sauce to medium.
  • Cook until the pasta is done. If too thick, add a little pasta water.
  • Serve with chopped fresh parsley.