Ingredients
12 oz Egg noodles
3 Tbsp olive oil
1 Medium onion, sliced
3 Cloves garlic, minced
1 1/2 Tsp paprika
1/2 Tsp nutmeg
8 oz Mushrooms, sliced
1 Cup vegetable or chicken broth
3 Cups spinach, chopped
1 1/2 Cups sour cream
1 Tsp Worcestershire sauce
1/4 Tsp tabasco sauce
Salt and pepper
Preparation
Boil noodles in a large pot of salted water as directed.
Warm oil in a large skillet over medium heat. Add onion and cook until almost translucent. Add garlic, mushrooms, season with salt and pepper and add spices. Saute until mushrooms brown. Stir in sun-dried tomatoes.
Pour broth, raise the heat to high. When it boils, reduce the heat to medium and cook until liquid reduces by 1/3. Mix in spinach and cook for one minute.
Remove from heat and add sour cream, Worcestershire, and tabasco sauce.
Serve over noodles.
