|Dried fettuccine||8 Ounce|
|Light dairy sour cream||8 Ounce (1 Carton)|
|All purpose flour||2 Tablespoon|
|Warm water||3⁄4 Cup (12 tbs)|
|Vegetable bouillon cube||1 Large (Enough For 2 Cups Broth)|
|Black pepper||1⁄4 Teaspoon|
|Assorted fresh mushrooms||12 Ounce (Such As Shiitake, Baby Portobello, Crimini, And Or Button Mushrooms)|
|Non-stick cooking spray||2 Tablespoon|
|Onions||2 Medium, cut into thin wedges|
|Garlic||1 Clove (5 gm), minced|
|Snipped fresh parsley||1 Tablespoon|
Cook pasta according to package directions, except omit any oil or salt; drain.
Return pasta to saucepan; cover and keep warm.
Meanwhile, in a small bowl stir together ' the sour cream and flour.
In another small bowl stir together the water and bouillon cube until cube is dissolved.
Stir bouillon and pepper into sour cream mixture.
Remove stems from mushrooms.
Thinly slice mushroom caps; set aside.
Coat a large skillet with cooking spray.
Add margarine and heat over medium-Lhigh heat until melted.
Add mushrooms, onions, and garlic; cook and stir until vegetables are tender.
Stir in the sour cream mixture.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
Pour the mushroom mixture over cooked Npasta; toss gently to coat.
Sprinkle with snipped parsley.