• 1/2 lb. wide egg noodles
• 2 tsp. unsalted butter
• 1 medium onion, chopped
• 1/2 lb. fresh mushrooms, sliced, or canned mushroom, drained
• 1 lb. ground bison
• 1 tsp. Worcestershire sauce
• 2 Tbs. all purpose flour
• 1-1/4 cups beef stock
• 1/2 cup nonfat sour cream

Cook noodles in a large pan of boiling water 10 minutes, or until al dente. Drain and keep warm. Melt butter in a heavy nonstick skillet over medium heat. Sauté onion and mushrooms 5-7 minutes, stirring frequently until onion is softened and mushrooms have given off their liquid and are lightly browned. Add meat and sauté about 5 minutes, stirring often to break up meat, until browned. Add Worcestershire and salt and pepper to taste. Add flour and cook 1 minute, stirring often. Stir in stock and simmer, stirring frequently until thickened. Remove from heat and stir in sour cream. Return skillet to medium heat and cook about 30 seconds, stirring constantly, until just heated through. Serve immediately over hot noodles.

Per serving: calories 589, fat 22.0g, 34% calories from fat, cholesterol 156mg, protein 39.9g, carbohydrates 56.4g, fiber 3.4g, sugar 5.9g, sodium 381mg, diet points 13.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 2.9, Lean meat: 4.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: White Zinfandel, Pinot Noir, or Chablis.