1 lrg White onions thinly sliced
pound Button mushrooms sliced
1 tablespoon Cornstarch
2 cups Plain yogurt
8 ounces Soft tofu
2 tablespoons Dry sherry
1 teaspoon Dry mustard
tablespoon Minced fresh dill
1 dsh Paprika
12 ounces Egg noodles cooked per direction
Saute the onions in the butter or oil until soft and translucent. Add the mushrooms and continue to saute until they are just cooked through. Remove from heat.
In a blender or food processor, combine the cornstarch, yogurt, tofu, tamari or soy sauce, sherry, and dry mustard, and blend until smooth. Transfer to top of a double boiler. Add the mushrooms and onion and stir over simmering water until the sauce thickens and is heated through, about 15 minutes. Be sure to have the heat on low or the mixture will separate.
Stir in the dill and sprinkle with the paprika.
Serve immediately over the egg noodles.
This recipe serves between 4 and 6.