Add generous amount of black pepper. Stir and cover. Allow to cook on a low boil until enough liquid has been absorbed and mushrooms and meat are tender. Liquid must be like a thick sauce, but not runny.

In separate pot boil noodles until tender. Drain while running cool water over noodles (to avoid sticking) and put aside on large serving dish.

Take stroganoff off heat and stir in sour cream. Spoon over noodles and garnish with the chopped green onions.

I suggest serving this dish with a steamed green vegetable, such as green beans or asparagus.

People have called from as far away as Japan for this recipe. It is ALWAYS good. Enjoy!

Submitted by: Teddi Cherniak