The Apartment

1/2 lb egg noodles
3 Tbsp butter
1/2 onion, chopped
3/4 lbs portobello mushrooms, sliced
2 cloves garlic, minced
2 Tbsp flour
1 1/2 cups vegetable broth
1/2 cup sour cream
1/2 Tbsp soy sauce
1 Tbsp Worcestershire sauce (optional)

1. Boil egg noodles.
2. Melt butter in a large saucepan. Add onion, salt, and pepper, and cook until translucent. Add mushrooms and cook until liquid is released and mostly evaporated, adding garlic toward the end.
3. Add flour and cook for 2 minutes, stirring often to evenly coat mixture.
4. Add broth, and simmer until slightly reduced and thickened.
5. Remove from heat and stir in sour cream, soy sauce, and Worcestershire sauce. Season to taste, and serve over egg noodles.