INGREDIENTS
4 cups
baby bella mushroom
1
bay leaf
1/4 tsp
black pepper
1 tbsp
dijon mustard
1/4 cup
dry sherry
1/4 cup
flat-leaf parsley
1/3 cup
flour
3 cloves
garlic
1 3/4 lb
lamb
3/4 cup
low sodium beef broth
1 tbsp
olive oil
1/2 tsp
salt
1 cup
sour cream
2 cups
sweet onions
12 oz
wide egg noodles