Mushroom Paprikash

Here's another paprika and sour cream-based recipe. This is from Betty Crocker.

4 cups uncooked egg noodles (8 oz)
1 tbsp margarine or butter
2 packages (8 oz each) sliced mushrooms
2 cloves garlic, finely chopped
4 tsp paprika
1/2 tsp salt
1/8 tsp pepper
1 cup sour cream
1/4 cup milk
2 tsp chopped freh or 1/4 tsp dried dill weed
1 cup shredded cheddar cheese (2 oz)

1. Cook and drain noodles as directed on package.
2. While noodles are cooking, melt margarine or butter in 10-inch nonstick skillet over medium heat. Cook mushrooms, garlic, paprika, salt, and pepper, stirring occasionally until mushrooms are tender and most of liquid has evaporated.
3. Mix sour cream, milk and dill weed. Stir into mushroom mixture; cook until hot. Pour mushroom mixture over noodles. Toss with cheese until noodles are well coated.

Serves 6.

1 Serving: 225 calories (125 from fat); 14g fat (saturated 8g); 60mg cholesterol; 300mg sodium; 25g carbohydrate (2g dietary fiber); 9g protein.

Optional: Omit 1 package of mushrooms. Cut 2 skinless, boneless chicken breast halves into 3/4-inch pieces. Cook chicken in margarine until no longer pink before cooking mushrooms in step 2. Add mushrooms and seasonings. Continue as directed.