Adapted from Alton Brown
Makes 6 servings
12 Ounces Wide Egg Noodles
4 Portabella Mushrooms
8 Ounces White Mushrooms
1 Bunch Scallions
1 Cup Sour Cream
4 Ounces Fresh Goat Cheese, crumbled
4 Tbl Butter
16 Ounces Beef Broth
Salt and Pepper
Slice scallions separating the white and green parts into two bowls
Melt 2 Tbl butter over medium heat and add mushrooms
Raise heat to medium high, and sauté until mushrooms have released their liquid and it has evaporated. Add remaining butter and add white scallions, sauté for 2 minutes, and sprinkle in flour stirring until it starts to brown.
Cook noodles while sauce simmers, cooking until al dente, you will want them to finish cooking in the mushroom sauce
Add in stock, and let simmer 15 minutes. Stir in sour cream and crumbled goat cheese, and add drained noodles to sauce.
Cook an additional 2 minutes, and turn out into serving bowl, or on to plates, garnish with green scallion pieces.