1 tsp. olive oil
1/2 cup sliced onion
3 cups whole mushrooms, sliced in half
2 cloves garlic, minced
1 cup sliced green beans
2 carrots, chopped
2 tsp. tomato paste
1 cup white wine or vegetable stock
2 (12 oz. ea.) bags egg noodles (Penn Dutch)

In a skillet over medium-high heat, heat oil. Sauté onion 2 to 3 minutes until soft. Add mushrooms and garlic. Cook 5 minutes. Spoon into Crock-Pot. Add beans, carrots, tomato paste and wine or stock. Cover and cook on low for 2 to 4 hours, until most of the liquid has been absorbed.

SAUCE:

2 tsp. cornstarch
1/4 cup plain yogurt (non-fat)
1/4 cup dairy sour cream (fat-free)

In small saucepan, stir together cornstarch, yogurt and dairy sour cream; heat gently over low heat for 1 minute (do not let sauce boil or it will curdle). Stir sauce into vegetable mixture.

Serve over prepared egg noodles.

Serves 6.