SAUCE:

3 c. sour cream
1 1/2 c. yogurt
3 tbsp. dry red wine
1 c. chopped onion
1/2 lb. chopped mushrooms
3/4 tsp. dill weed
Dash of tamari sauce
Paprika
Black pepper
2 tbsp. butter

Saute onions and mushrooms in butter until onions are soft. Combine all ingredients in the top of a double boiler and heat gently about 30 minutes.

While the sauce simmers, steam 6 cups chopped, fresh vegetables. Highly recommended: broccoli, cauliflower, celery, carrots, zucchini, peppers, cabbage, cherry tomatoes.

Cook 4 cups raw egg noodles in boiling salted water until tender. Drain and butter. Assemble the stroganoff on a platter and garnish with freshly-minced scallions.