1 (10 oz) pkg No Yolks cholesterol free noodles
4 Veggie Burgers (The ones that look like real hamburgers)
1 Tbs. margarine or butter
2 cups mushrooms, sliced
1 onion, thinly sliced
1 clove garlic, minced
1 1/2 cup skim milk
2 Tbs. flour
1 Tbs lemon juice
1 Tbs ketchup
1/4 tsp salt
1/4 tsp dried dill weed
1/2 cup light sour cream
Cook noodles to desired doneness as directed on package. Drain, keep warm.
Meanwhile, spray large nonstick skillet with cooking spray. Cook burgers as directed on package. Remove from skillet. Cut into 3/4 inch pieces; set aside.
In the same skillet, melt the margarine or butter. Add mushrooms, onion and garlic; cook and stir over medium-high heat for 4-6 minutes or until mushrooms and onions are crisp tender. Remove from heat.
In small bowl with wire whisk, combine 1/4 cup of the milk, flour, lemon juice, ketchup, salt and dill; blend well. Stir in remaining milk. Stir into mushroom mixture in skillet; cook over medium heat until mixture boils and thickens, stirring constantly. Boil and stir 1 minute. Reduce heat to low; stir in burger pieces and sour cream. Cook until thoroughly heated. DO NOT BOIL! (it will curdle) Serve over hot cooked noodles.