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Prep 10min
Total20min
Servings6
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Ingredients
4
cups uncooked egg noodles (8 ounces)
1
tablespoon margarine or butter
2
packages (8 ounces each) sliced mushrooms
2
cloves garlic, finely chopped
4
teaspoons paprika
1/2
teaspoon salt
1/8
teaspoon pepper
1
cup sour cream
1/4
cup milk
2
teaspoons chopped fresh or 1/4 teaspoon dried dill weed
1/2
cup shredded Cheddar cheese (2 ounces)
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Steps
1
Cook and drain noodles as directed on package.
2
While noodles are cooking, melt margarine in 10-inch nonstick skillet over medium heat. Cook mushrooms, garlic, paprika, salt and pepper in margarine, stirring occasionally, until mushrooms are tender and most of liquid has evaporated.
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Lots of mushrooms replace the traditional chicken in this inspired rendition of the Hungarian classic and paprika gives it a rich reddish color. Replace some of the popular white mushrooms with some wild mushrooms--chanterelle, morel, and shiitake are all good additions.
Omit 1 package of mushrooms. Cut 2 skinless, boneless chicken breast halves into 3/4-inch pieces. Cook chicken in margarine in until not longer pink before cooking mushrooms in step 1. Add mushrooms and seasonings. Continue as directed.
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Nutrition Facts
Serving Size:1 Serving
Calories
255
Calories from Fat
125
Total Fat
14g
Saturated Fat
8g
Cholesterol
60mg
Sodium
300mg
Total Carbohydrate
25g
Dietary Fiber
2g
Protein
9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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