2 teaspoons olive oil

1 cup diced onion

3 garlic cloves, crushed

1 pound sliced portobello mushrooms

2 tablespoons flour

3/4 cup reduced-sodium vegetable broth

2 tablespoons tomato paste

2 tablespoons Dijon mustard

3 teaspoons vegetarian or vegan Worcestershire sauce

1 teaspoon dried thyme

2 tablespoons reduced-fat sour cream

Salt and freshly ground black pepper

Smoked paprika for sprinkling on top

2 tablespoons chopped parsley (optional garnish)

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic and saute for 2 minutes. Add mushrooms and continue to saute 3 minutes. Mix in flour making sure it is completely absorbed. Add broth, tomato paste, mustard and Worcestershire sauce. Mix thoroughly. Simmer 2 to 3 minutes. Taste. You may need to add a little more mustard. There should be a delicate blend of flavors. Add dried thyme, sour cream, and salt and black pepper to taste. Mix thoroughly. Serve over egg noodles. Sprinkle with smoked paprika and chopped parsley.

Yield 2 servings.

Per serving: 220 calories (22% from fat), 8.1 g fat (2 g saturated, 3.1 g monounsaturated), 6 mg cholesterol, 11.9 g protein, 31.7 g carbohydrates, 5.7 fiber, 352 mg sodium.