• 2 tablespoons olive oil
• 1 large onion sliced
• 1 large sweet green bell pepper, sliced
• 4 large portobello mushroom caps, sliced
• 1 tablespoons soy sauce
• 1  (8-ounce) container plain Greek yogurt
• 1 tablespoons Hungarian paprika
• 1 package spinach egg noodles

Directions

1. Sauté onion, sweet pepper and mushrooms in olive oil until tender. Add the soy sauce, yogurt and paprika; mix well (may thin with a little half & half, if desired).
2. Cook noodles per package directions; drain.
3. Top noodles with stroganoff mixture. Garnish with a sprinkle of paprika & parsley. Serve immediately.