Mushroom-Veggie Stroganoff

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   ["Cook noodles according to package, adding broccoli during last five minutes of cooking. Drain noodles and broccoli well; toss with 1 tablespoon olive oil and poppy seeds, if using. Set aside.", "While noodles are cooking, scrape gills from underside of mushroom caps; slice into 1/2""-thick slices. Cut onion in half from root to top; slice crosswise into thin slices. Heat remaining amount of olive oil in a large nonstick skillet over medium high heat. Saute onion and garlic about 3-5 minutes, or just until onion is transluscent. Add mushroom slices, and saute for additional 5-7 minutes, or just until mushrooms are fork tender.", "Sprinkle with flour and pepper; stir to combine. Add broth, tomato paste, and Worcestershire sauce. Cook and stir mixture for 3-4 minutes, or just until thickened and bubbly. Add sour cream, horseradish and dill; stir and cook for 1-2 minutes, or just until sauce is heated through.", "Divide noodles between four plates, and top with mushroom mixture. Sprinkle with fresh chopped parsley. Serve with a green salad and hot crusty rolls.", "NOTES: If portabella mushrooms are unavailable, you can substitute cremini, baby bella or regular button mushrooms. You don't have to remove the gills from either of these varieties because they are smaller. Sometimes, the gills from the portabellas add too much additional liquid to the dish. To make this dish vegetarian, substitute vegetable stock or broth for the beef broth."]

* Per serving · 4 servings · Values may vary.