Triple-Mushroom Stroganoff

5 1/2 cups uncooked egg noodles
1/2 lb. fresh button mushrooms, halved
2 2/3 cups sliced baby portabello mushrooms
1 pkg. sliced fresh shiitake mushrooms
3 shallots, chopped
3 garlic cloves, minced
2 T. butter
1 1/2 cups vegetable broth, divided
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 T. flour
1 cup sour cream
1 T. minced fresh parsley

Cook noodles accoding to package directions. Meanwhile, in a large skillet over medium heat, cook the mushrooms, shallots and garlic in butter for 6-8 minutes or until tender. Stir in 1 1/4 cups broth, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered, for 10 minutes, stirring occasionally.

Combine flour with remaining broth until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickenend and bubbly. Reduce heat to low; gradually stir in sour cream (do not boil). Drain noodles; serve with mushroom sauce. Sprinkle with parsley.

Dave's rating: ***** 5 Stars! We both loved that it was meatless and super-flavorful! Even the kids liked the sauce, though they wouldn't eat the chunks of mushrooms. *Sigh* The calories versus portion size was a big plus on this recipe as well.