Source: Melody (Arizona)
Ingredients:
  • 1 Pound Bulk Pork Sausage (or 1 pound of finely chopped sausage) 
  • 1 medium Onion, chopped
  • 1/2 pound Fresh Mushrooms sliced
  • 1 1/4 cups Chicken Broth
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon Pepper
  • 1/4 cup All-Purpose Flour (2 tablespoons if using Bob’s Red Mill Gluten Free Flour which is what I use) 
  • 1 cup Sour Cream (or Greek Yoghurt)
  • Cooked Noodles

Directions: 
  1. In a large skillet, cook sausage and onion over medium heart until meat is no longer pink; drain. 
  2. Stir in mushrooms; cook for 1 minute. 
  3. Add 1 cup of broth, Worcestershire sauce and pepper. 
  4. Cover and simmer for 5 minutes or until heated through. 
  5. In a small bowl, combine remaining broth and flour. 
  6. Still until smooth. 
  7. Gradually stir into skillet. 
  8. Bring to a boil. 
  9. Boil and Stir for 2 minutes.
  10. Reduce heat. 
  11. Add Sour Cream/Yoghurt. 
  12. Stir until heated through (do not boil). 
  13. Serve with Noodles. 
  14. Enjoy! 

Yield: 4 servings 
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