Type what you have

Ingredients

• ✓ egg-free noodle
• canola oil
• onion
• garlic
• button mushroom
• cremini mushroom
• beef veggie tenders
• all-purpose flour
• vegetable broth
• mustard
• thyme
• seasoning salt
• plain yogurt
• sour cream
• parsley
• egg noodle

Instructions

1. 1 In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
2. 2 Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
3. 3 Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
4. 4 Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
5. 5 Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

By Yves Veggie Cuisine