4 cups uncooked egg noddles (8 ounces)
1 tablespoon unsalted butter
2 packages (8 ounces each) sliced mushrooms
2 cloves of garlic, minced
4 teaspoons paprika
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup sour cream
1/4 cup milk
1/4 teaspoon dried dill
1/2 cup shredded cheddar cheese
- Cook and drain the noddles as directed on package
- While the noodles are cooking, melt the butter in a large skillet over medium heat. Cook mushrooms, garlic, paprika, salt and pepper in the melted butter, stirring occasionally until the mushrooms are tender and most of the liguid is evaporated.
- Mix the sour cream, milk and dill weed. Stir into the mushroom mixture and cook until hot. Pour the mushroom mixture over the noodles. Toss with the cheese and serve warm.