1 teaspoon olive oil
1/2 cup sliced onions
3 cups halved mushrooms
2 cloves garlic, minced
1 cup sliced green beans
2 carrots, chopped
2 tablespoons tomato paste
1 cup white wine or defatted chicken broth
2 teaspoons cornstarch
1/4 cup plain nonfat yogurt
1/4 cup nonfat sour cream
4 cups hot cooked egg noodles

Directions

In a 10" no-stick skillet over medium-high heat, heat the oil; add the onions. Cook and stir for 2 to 3 minutes, or until the onions are soft. Add the mushrooms and garlic; cook and stir for 5 minutes. Add the beans, carrots, tomato paste and wine or broth; bring to a boil. Lower the heat to medium; cover and cook, stirring frequently, for 15 minutes, or until the vegetables are tender. In a small bowl, stir together the cornstarch, yogurt and sour cream. Remove the skillet from the heat; stir in the sour cream mixture. Serve over cooked noodles.

Nutritional Facts

CALORIES 351.7 CAL

FAT 4.8 G

SATURATED FAT 0.9 G

CHOLESTEROL 48.1 MG

SODIUM 131.9 MG

CARBOHYDRATES 57.1 G

TOTAL SUGARS 6.6 G

DIETARY FIBER 5 G

PROTEIN 11.5 G

Serving Size

4