Rachel's Mushroom Stroganoff

As advertised on #filkhaven. *smile*

Ingredients:

1 quart premade mushroom soup (I like the Imagine brand, which is also kosher)

1 package wide egg noodles

a skillet-ful of mushrooms, in slightly-larger than bite-size pieces (portobello, crimini, fresh shiitake, and button are all good)

butter

your favorite flavorful mustard

sour cream

ground black pepper or lemon pepper

In a large pot, bring the mushroom soup to a boil and add egg noodles. (If using condensed soup, add water according to manufacturer directions.) Reduce heat.

At the same time, melt butter in a large skillet and and add mushrooms. Cook until the butter is absorbed. Add more if necessary. Add black pepper while cooking. Stir frequently.

When the mushrooms are mostly cooked, add a small spoonful of mustard and stir it in. Add the mushrooms to the noodles and soup. Mix well. Add more black pepper if desired.

When the noodles are cooked, remove from heat. Add 1/4 cup or so of sour cream, to taste. Serve immediately.

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