Contributed by Jennifer Peachey (adapted from the Skinny Vegetarian)

Ingredients

1 can vegetable broth
1 lb baking potatoes, peeled and cut into cubes
1 lb sweet potatoes, peeled and cut into cubes
3 tbsp butter or oil
3 medium onions, thinly sliced
½ lb mushrooms, sliced
1 cup frozen peas
1 tbsp dry or bold and spicy mustard
1 tbsp sugar
1 cup fat free sour cream or 1 small can cream of mushroom soup

Instructions

Boil potatoes and sweet potatoes in 2 inches of simmering water until tender, 8-10 minutes. Do not drain. Meanwhile, sauté onions and mushrooms in the butter or oil. Add to cooked potatoes along with vegetable broth. Add peas and simmer for 3 minutes. Combine mustard and sugar and add to stew, stirring gently. Add salt and pepper to taste. Stir in cream soup or sour cream, a few spoonfuls at a time, mixing well. Heat to a simmer. Place noodles on a large platter with raised sides and spoon Stroganoff over noodles. Serve at once.

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