Ingredients

• 8  ounces dried fettuccine
• 1  8-ounce carton light dairy sour cream
• 2  tablespoons all-purpose flour
• 3/4  cup water
• 1  vegetable bouillon cube, crumbled
• 1/4  teaspoon black pepper
• 2  medium onions, cut into thin wedges
• 2  tablespoons butter or margarine
• 4-1/2  cups (about 12 ounces) sliced mushrooms (such as shiitake [stems removed], button, and/or crimini)
• 1  clove garlic, minced
•   Snipped fresh chives

Directions

1. Cook fettuccine according to package directions. Drain; keep warm. In a small bowl stir together the sour cream and flour. Stir in the water, bouillon, and pepper. Set aside.

2. In a large skillet cook onions in hot butter about 5 minutes or until onions are tender, stirring frequently. Stir in mushrooms and garlic. Cook and stir about 5 minutes more or until vegetables are tender. Remove mushroom mixture from skillet and add to drained pasta; keep warm.

3. Wipe out skillet. Stir the sour cream mixture into the skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour the sour cream mixture over the pasta and mushroom mixture, stirring gently to coat. To serve, sprinkle with chives. Makes 4 servings.