Easy Mushroom Stroganoff
fresh cremini mushrooms
approx. 5 cups, washed and quartered
divided 1 cup by 1/2 cup
plain full-fat Greek yogurt
cooked egg noodles
Melt butter in a large saucepan over medium heat.
To a large saucepan, add the mushrooms, onions and garlic; simmer, stirring occasionally, until the onions and mushrooms are tender (approx. 5-7 minutes).
Transfer the mushrooms and onions to a bowl and set aside.
To the same saucepan, add 1 cup of the broth, the salt, and the Worcestershire sauce.
Bring to a simmer, scraping the brown bits from the pan for extra flavor.
In a small bowl, mix the remaining 1/2 cup of broth with 2 tablespoons of corn starch.
Slowly add the broth and starch mixture into the pan while whisking. Whisk until mixture thickens.
Add the mushrooms and the onions to the pan and allow to simmer for 1 minute, stirring constantly.
Finally, bring the heat to low and stir in the Greek yogurt until you end up with a nice and thickened sauce.
Heat the mixture, but do not bring to a boil.
Serve over cooked egg noodles.
Be sure to use full-fat Greek yogurt to avoid curdling over heat.