Creamy sausage and mushroom stroganoff

Ingredients:

• 1lb egg Fettuccine

• 2 tablespoons butter

• 1 tsp onion powder

• 4 cloves minced garlic

• 1 lb sliced mushrooms

• 1lb Italian ground sausage

• 2 tsp Dijon mustard

• 1 tsp smoked paprika (regular is fine)

• 1/3 cup rice vinegar

• 2 cups beef broth (or vegetable)

• 2 tablespoons flour

• 1 tablespoon Worcestershire sauce

• Salt and pepper to taste

• 1 cup sour cream

• Freshly chopped parsley to garnish

Instructions:

1. Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente.

2. While pasta is boiling, cook Italian sausage in large frying pan until brown.

3. Add butter after sausage is done cooking and fully melt.

4. Add the onion powder and minced garlic, cook until fragrant.

5. Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes).

6. Mix in the mustard and paprika.

7. Add the rice vinegar and cook for about 3 minutes, stirring occasionally. 

8. Whisk together the beef broth (or vegetable), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.

9. Reduce heat to low and mix in sour cream. Heat until a low simmer begins (do not boil).

10. Add the pasta or noodles into the pan and garnish with parsley.