3 swordfish steaks (1 1/2 lbs.)
1/4 c. butter
1 lg. onion, thinly sliced
1/4 lb. mushrooms, sliced
1/4 c. dry white wine
1 tsp. salt
1 tsp. Worcestershire
2 tsp. lemon juice
1 tbsp. Dijon mustard
1/2 to 1 c. sour cream
Fresh ground pepper
Buttered cooked spinach noodles or egg noodles

Cut fish into strips 1/2 by 2 inches. Heat butter in skillet; cook onion and mushrooms until tender. Remove with slotted spoon to a bowl.

In that pan saute fish until white and firm, stirring to cook all sides. Blend wine, salt, pepper, Worcestershire, lemon juice, mustard, and sour cream until smooth.

Return onions and mushrooms to pan with sour cream mixture. Stir gently to blend. Cook just until sour cream is heated through. Serve over noodles; garnish with a sprinkle of parsley and paprika.