Use whatever kind of noodles you want. Whole wheat egg noodles. Or gluten-free egg noodles. Or, I suppose, just regular ol’ egg noodles! Whatever you choose, make sure they are cooked and ready for this sauce!!

Now what? Well…

Start with the portobello mushrooms. Turn them so the stem is up, and gently pull off the stem. Toss it. Next, the brown skin on the top of the mushroom can be gently peeled off. Please do this too.

Cut up the mushroom. Aim for mouth-sized pieces. Put these to the side. Have your shallots ready. Put a sauce pan on the stove on medium-high heat. Warm the butter up until it’s foamy. Add shallots; cook until tender. Add the mushrooms. Cook. You will notice that the mushrooms soak up all the tasty butter. This is when you need to add that wine!!! And then stand nice and close and breathe in one of my favourite smells. Mmm. Ok. Now you can add the thyme and black pepper. Cook down the wine until the pan is almost dry. Push the mushrooms to the sides of the pan, making a little well. Into the well, put the cream cheese and sour cream. Stir it up, getting it nice and warm. Once soft and melty, stir in the mushrooms. Cook this and make it all hot and bubbly. However, don’t boil it. Never a good idea. Ok, so hopefully by now you’ve tasted it and decided whether or not it needs more salt. Once it’s adjusted accordingly, toss it on some of that pasta you’ve cooked, and EAT EAT EAT!!! And then I really expect you to tell me how good this is.

Good news: it reheats very well.