Ingredients
1 pound bulk pork sausage1 medium onion, chopped1/2 pound fresh mushrooms, sliced1-1/4 cups chicken broth, divided1 tablespoon Worcestershire sauce1/4 teaspoon pepper1/4 cup all-purpose flour1 cup sour cream2 tablespoons minced fresh parsley, optionalHot cooked noodles
Preparation
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through.
In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles.
