1 pound egg noodles, uncooked
2 teaspoons vegetable oil
1 medium onion, chopped
1 pound mushrooms, quartered
2 tablespoons flour
1 cup white wine
3 tablespoons Dijon mustard
1 cup low sodium chicken broth
8 ounces smoked pork or lean cooked ham, cut into strips
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
salt to taste
1/2 teaspoon black pepper
grated provolone
Cook noodles according to package directions. While noodles are cooking, warm the vegetable oil in a large saucepan over medium heat. Add onion and saute until onion is transparent. Add mushrooms and stir. Let mushrooms cook for 6 to 8 minutes, stirring occasionally, until they are very tender. If there is liquid remaining in the pan after the mushrooms are cooked, increase heat to high until liquid has reduced completely. Reduce heat to low and stir in flour. Stir over low heat for 2 to 3 minutes. Stir in white wine, mustard and chicken broth. Over medium heat, bring sauce to a gentle boil. Stir in the smoked pork, rosemary, salt and pepper. Cover and simmer over very low heat. Serves 4.
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