Wild Mushroom Stroganoff

I've debated for a long time if I should put this recipe on here, since the name of the blog is Good-N-Healthy. No doubt the recipe is good but just because there isn't any meat in it, does not necessarily make it healthy. Even the vegan form would not necessarily qualify it as healthy. It's pasta with sour cream, and cream cheese! However, I'm leaving for the week and therefore I must leave my family with some recipes that are quick and easy. So here is a quick and easy recipe that can easily be converted to vegan if you make your own cream of mushroom soup and use Tofutti Better Than Sour Cream and Better Than Cream Cheese products.

You will need:

1 16 oz bag of wide egg noodles
2 tbsp olive oil
1 med. onion, chopped
16 oz mushrooms (I like portabella, shiitake, and oyster mushrooms), sliced
4-6 cloves of garlic, minced or crushed
1 large can of cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1/4 cup cream cheese
dash salt and pepper
parmesan cheese for topping

Bring water to a boil for the noodles, as it comes to a boil heat a large saute pan with 2 tbsp of olive oil. Once oil is heated add onions and mushrooms, salt and pepper, saute over medium heat until onions are translucent. Move onions and mushrooms to the side of the pan, add garlic and saute until you can smell the garlic really well. DO NOT BROWN THE GARLIC! Browning the garlic adds a bitter taste that we do not want. Once you can smell the garlic, mix everything in the pan together. At some point your water should be boiling, continue to cook the noodles, per package directions. Add the cream of mushroom soup, milk, cream cheese, and sour cream to the pan of onions, mushrooms, and garlic. Heat the sauce through and then add to the pan of cooked and drained noodles. Mix thoroughly, serve hot and topped with fresh parmesan cheese.