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Ingredients: 1 large White onion, thinly sliced 1 Tablespoon(s) Unsalted butter 1/2 Pound(s) Button mushrooms, sliced 1 Tablespoon(s) Cornstarch 2 Cup(s) Plain yogurt 8 Ounce(s) Soft tofu 2 Tablespoon(s) Tamari or light soy sauce 2 Tablespoon(s) Dry sherry 1 Teaspoon(s) Dry mustard 1 1/2 Tablespoon(s) Minced fresh dill 1 Dash(s) Paprika 12 Ounce(s) Egg noodles, prepared Directions: Saute the onion in the butter or oil until it is soft and translucent. Add the mushrooms and continue to saute until they are just cooked through. Remove from heat. In a blender or food processor, combine the cornstarch, yogurt, tofu, tamari or soy sauce, sherry and dry mustard,and blend until smooth. Transfer to top of double boiler. Add the mushrooms and onion and stir over simmering water until the sauce thickens and is heated through, about 15 minutes. Be sure to have the heat on low or the mixture will separate. Stir in the dill and sprinkle with the paprika. Serve immediately over the egg noodles. Serves 4-6
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