INGREDIENTS
1/2 lb
Button mushrooms
3
Garlic cloves
1
Onion, large
1/2 lb
Portobello mushrooms
1/2 tbsp
Rosemary, fresh
1 tbsp
Thyme, fresh
2 cups
Mushroom or vegetable broth
1/2 tbsp
Tomato paste
1 tbsp
Mustard, coarse whole grain
1 tbsp
Soy sauce
1/2 lb
Egg noodles
1 tbsp
All-purpose flour
1
Salt and pepper
1 tbsp
Butter
1/4 cup
Sour cream
1/4 cup
White wine