Easy Mushroom Stroganoff

Melt butter in a large saucepan over medium heat.

To a large saucepan, add mushrooms, onions and garlic; simmer, stirring occasionally, until onions and mushrooms are tender, approximately 5–7 minutes. Transfer mushrooms and onions to a bowl and set aside.

To the same saucepan, add 1 cup of the broth, salt, and Worcestershire sauce. Bring to a simmer, scraping the brown bits from the pan for extra flavor.

In a small bowl, mix the remaining 1/2 cup of broth with corn starch. Slowly add broth and starch mixture into the pan while whisking. Whisk until mixture thickens.

Add the mushrooms and the onions to the pan and allow to simmer for 1 minute, stirring constantly. Finally, bring heat to low and stir in the Greek yogurt until you end up with a nice and thick sauce. Heat the mixture, but do not bring to a boil.

Serve over cooked egg noodles.

Note: Be sure to use full-fat Greek yogurt to avoid curdling when heated.