Stroganoff recipe

We're not vegetarians but each year, for various reasons, we get a little closer to it. Our latest recipe makeover was Beef Stroganoff, which we never had with beef since we gave up red meat years ago, but we used to make with ground turkey. We have discovered that it is just as delicious substituting mushrooms for meat and we thought we'd share.

You'll need:

2 packets McCormick's Stroganoff mix (any brand if fine- this is just what we have found)

3/4 package Ronzoni Healthy Harvest extra wide noodle style pasta (we like this because it is a whole wheat blend pasta- we find it at Kroger)

1 12oz. package sliced button mushrooms

1 12 oz package sliced portabello mushrooms

3/4 cup skim milk

1 1/2 tsp light cream cheese

pepper

grated Parmesan cheese

1. Mix 2 cups water w/2 packets of sauce mix in a large skillet.
2. Add 3/4 cup of skim milk, 1 1/2 tsp. of light cream cheese and bring to boil. Whisk the mixture periodically. Add pepper to taste.
3. Reduce heat.
4. Add all of the mushrooms, simmer until mushrooms soften.
5. In a separate pot, boil noodles until al dente (around 6 minutes).
6. Put noodles in a bowl. Ladle mushroom mixture over them. Added grated Parmesan or the tasty 3 Cheese Blend sold under the Premium Selection name at Kroger (that is our new favorite for this).

It's quick, easy, healthy and makes a lot! Plus, it is almost even better the next day. Enjoy!