Ingredients

• 1 ½ cups mushroom broth
• 8 oz fresh cremini mushrooms, stems trimmed and sliced ¼ inch thick
• 1 ½ c. medium-dice yellow onion (about 1 medium onion)
• 1 tsp. paprika
• 2 tbsp. all-purpose flour
• 1 bunch flat-leaf kale (about 11 ounces), tough stems removed and leaves cut into bite-size pieces
• 3 medium garlic cloves, minced
• Salt and pepper
• ¼ c. red wine
• 12 oz. dried egg noodles
• 1/3 c. sour cream
• 1 tbsp. dijon mustard

Directions

1. Heat olive oil over medium heat, add onion and paprika and sautee until soft
2. Raise heat to medium high, add mushrooms and fresh ground pepper, sautee until dry
3. Add garlic cloves, stir until fragrant, about 30s
4. Sprinkle 2 tbsp. flour over mixture, stir vigorously until mixed in
5. Deglaze with wine, scraping up brown bits
6. Add mushroom broth and simmer until thick, remove from heat
7. Meanwhile, blanch kale until tender, then cook pasta in same water. Drain.
8. Retain 1/3 c. pasta water, add to sauce with sour cream and mustard
9. Serve sauce over noodles