No Beef, Beef Stroganoff

2 portobello mushrooms, sliced thinly and then cut in half
1 c. flour
1 onion, sliced thinly
1 T. chopped garlic
1 T. worchestershire sauce, gluten free
2 T. Olive oil
2 T. Earth Balance
10 1/2 oz. Vegetable broth
1 pkg. of eggless, diary free egg noodles, gluten free
1 c. non dairy sour cream
pepper and salt to taste

Cook noodles as directed on package.  Place sliced mushrooms in bowl of flour and turn to coat the mushroom pieces.  In a separate sauce pan, preheat olive oil and earth balance butter on Med.  Add garlic, mushrooms and onions.  Cook for approximately 5-8 minutes or until the mushrooms are cooked through.  Add vegetable broth, worchestershire sauce, pepper, salt and no dairy cream cheese.  Cook until heated through.  Serve sauce over cooked noodles.

Serves 6-8