Ingredients:
• 16 oz dry egg noodles
• 8 oz sliced mushrooms
• 2 TB spoons oil, divided
• 1 onion, diced
• 1/2 teaspoon paprika
• 1 TB spoon butter
• 1/4 cup dry white wine
• 2 TB spoons all-purpose flour
• 2 cups chicken broth
• 1 TB spoon lemon juice
• 1/4 cup sour cream
• 1 TB spoon chopped fresh dill
• 1 recipe Make-Ahead Meatballs, thawed
• salt, pepper
Directions:
• Boil a large pot of salted water for the egg noodles.
• Saute mushrooms in 1 TB spoon oil in a nonstick skillet over medium-high heat until browned, about 5 minutes.
• Transfer to a plate.
• Saute onion, paprika in remaining oil in same skillet until onion is soft, about 5 minutes.
• Prepare noodles according to package directions; drain, toss with butter; set aside.
• Deglaze skillet with wine.
• Simmer until liquid is nearly evaporated.
• Sprinkle flour over onions and stir.
• Whisk in broth.
• Add lemon juice, simmer until thick, 8-10 minutes.
• Stir in cooked mushrooms, sour cream, dill, and meatballs.
• Cook until meatballs are heated through.
• Season with salt and pepper.
