BROWN 1 thinly sliced onion and 1 cup sliced mushrooms in 1 Tbsp. oil in a non-stick skillet.
ADD 2 pouches simulated ground beef, 1 can (284 mL) vegetable broth, 1/2 cup water, 3 cups raw egg noodles and 1 tsp. minced garlic. Bring to boil, reduce heat to medium-low and simmer, covered for 10-12 minutes or until noodles are tender. Remove from heat.
MIX in 1 cup fat free sour cream. Top with chopped fresh parsley if desired.
