Here's my recipe. You can omit the meat and just use mushrooms if you're a vegetarian. If you want, you can also substitute plain lowfat yogurt for the sour cream.
* About 2 cups of sliced mushrooms of your choice, fresh or dried. You can use dried ones if you like, just soak them in water first (then squeeze out water.) I used 1 box of sliced whites and 2 boxes of "gourmet sliced mix" from Whole Foods - it was a combo of oyster, crimini, shiitake, and portobello mushrooms.
* Butter or olive oil
* 1 yellow onion, sliced crosswise (from top to bottom so you have strips, not rings.)
* 1 pound of meat. I suggest using something tender, like a sirloin or tenderloin. Cut in bite-sized cubes.
* Sour Cream - about 1 1/2 to 2 cups - can substitute yogurt if you want to go creamier, but be healthier. Or do 1 cup sour cream and 1 cup yogurt.
* Salt, pepper, rubbed sage, white pepper, and paprika
* Egg noodles
Saute the mushrooms in butter or oil until golden. Remove and set aside. Saute onions until brown. Set aside. Add the meat and cook lightly, but don't overcook because you will be adding everything back to the pan and cooking more. Remove meat and set aside. Drain meat juices from pan. Add sour cream, and over low heat (so it doesn't curdle) add salt/pepper/sage/white pepper to your taste. I don't really measure, I just shake in a little, taste, shake in a little more, taste, and repeat until I am satisfied. I think I do the shake/taste thing only 2 or 3 times. Stir up the cream, and add the vegetables and meat back to the pan and stir until coated, only a few minutes. Serve over hot cooked egg noodles and dust with paprika.
(Image: Kathryn Hill)