1/4 cup margarine
2 cloves garlic, finely chopped
1 large onion, sliced, and separated into rings
1 lb assorted fresh mushroom slices
1 Tablespoon chopped fresh parsley
1 teaspoon dried sage leaves
1/2 teaspoon salt (optional)
1 cup vegetable broth
2 Tablespoons white flour
1 cup sour cream
6 cups hot cooked egg noodles (1 package Reams frozen)
Chopped fresh parsley
Cook garlic, onions, & mushrooms in margarine, stirring occasionally, until tender
Stir in 1 Tablespoon parsley, sage, & salt.
Mix broth & flour, stir into mushroom mixture.
Heat to boiling, stirring constantly until thickened, then reduce heat to low.
Stir in sour cream, but do NOT boil.
Serve over noodles, sprinkle with parsley.