Ingredients

4 cups uncooked egg noodles (8 ounces)
1 tablespoon margarine or butter
16 ounces sliced mushrooms (can be half cultivated white mushrooms, half wild morels)
2 garlic cloves, minced
4 teaspoons paprika
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup sour cream
1/4 cup milk
2 teaspoons chopped fresh or 1/4 teaspoon dried dill weed
1/2 cup shredded Cheddar cheese

Yield: 6 servings
Prep time: 10 minutes
Cooking: 15 minutes

Cook and drain noodles as directed on package.
Meanwhile, melt butter in 10-inch nonstick skillet over medium heat. Cook mushrooms, garlic, paprika, salt and pepper in butter, stirring occasionally, until mushrooms are tender and most of liquid has evaporated.
Mix sour cream, milk and dill weed. Stir into mushroom mixture; cook until hot. Pour mushroom mixture over noodles. Toss with cheese until noodles are well coated.

Directions

Variation: Omit 8 ounces of mushrooms. Cut 2 skinless, boneless chicken breast halves into 3/4-inch pieces. Cook chicken in butter until no longer pink before cooking mushrooms. Then add mushrooms and seasonings. Continue as directed.