One-Pot Noodle Stroganoff (NY) Recipe

1 pound mushrooms, sliced
1 tablespoon olive oil
1 cup onion, chopped
1 quart low-salt tomato juice
2 teaspoons Worcestershire sauce
6 ounces whole wheat noodles, uncooked
1 cup low-fat, or no-fat, sour cream
1 teaspoon dried, or 3 teaspoons
fresh, dill weed
Pepper to taste

Sauté mushrooms and onions in olive oil until just browned. Stir in tomato juice, pepper and Worcestershire sauce. Bring to a low boil. Add noodles. Reduce heat, cover and simmer about 10 minutes, stirring occasionally until noodles are tender. Stir in remaining ingredients and heat through. Adjust seasonings to taste.

Tips From Our Test Kitchen: For variety, toss in 6 to 8 ounces of baby spinach, 1 cup of shoestring carrots, or 1/2 cup of diced sweet peppers or fresh asparagus. Garnish with fresh sliced tomatoes, chopped parsley and fresh dill.