Mushroom and Goat Cheese Stroganoff

Bring a large pot of water to a boil. Add noodles and cook according to package instructions for al dente. When done drain them and set aside.

Meanwhile, melt the butter in a large saute pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with a dash of salt. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes. Add the white bottoms of the green onions and saute 2 to 3 minutes.

Sprinkle in the flour and stir to combine. Cook until the flour turns into a paste, about 1 minute. Deglaze the pan by stirring in the beef broth. Bring to a simmer and decrease the heat to medium-low. Cook for 10 to 12 minutes, and then add the sour cream, goat cheese and black pepper to taste. Stir to combine and warm through, about 5 minutes.

Add the noodles into the pan and stir to combine. Dish it up and garnish with the green onion tops and additional black pepper. Serve immediately.