K's  Vegan  Stroganoff
			   [by  Kris Quintero]

8 oz Fetucini Noodles, cooked

Sauce:
1 onion, mince
1 c dry mushroom slices
1 c vegetable broth (or water with 3-4 TBS vegan chicken powder)
1 1/2 tsp dijon style mustard
2 tsp paprika
1 - 2  tsp tomato paste or to taste
1/2 c water
1/2 TBS cornstarch
1 recipe Vegan Sour Cream

Put onion and mushroom in pot with broth, mustard, paprika and tomato paste.  Cook at gentle simmer
 while you make Vegan Sour Cream.  Mix cornstarch with 1/2 c water until completely blended.  Add to
 sauce and stir until thickened some.  Off heat.  Stir in Vegan Sour Cream.  Mix sauce with warm cooked
 noodles.  Serve.

			Vegan Sour Cream

1 (10.5 oz box aseptic pack) firm tofu, lite (reduced fat)
3 TBS lemon or lime juice
1 scant TBS sweetner of your choice [I used Splenda]
1 TBS apple cider vinegar

Mix in food processor until smooth.