1 lb. crabmeat (mock or real)
2 tbsp. butter
1 med. onion, sliced
1/2 lb. fresh mushrooms, sliced
3/4 c. sour cream
1/4 c. dry white wine
1 tbsp. chopped fresh dill
1 tsp. grated fresh lemon rind
Salt and pepper to taste
8 oz. egg noodles, cooked and buttered

Heat butter in large skillet to melt. Saute onion and mushrooms, until lightly browned. Stir in sour cream, wine and dill. Cook over medium heat for 5 minutes to blend flavors (do not allow to boil).

Gently stir in lemon rind and crabmeat, being careful not to break up large pieces of crabmeat. Add salt and pepper. When crab and sauce are warmed through, serve over warm egg noodles.