2 tbs vegetable oil
2 medium onions, thinly sliced
2 cloves garlic, minced
2 tbs unsalted butter
1/2 lb mushrooms, thinly sliced
1/3 cup freshly squeezed lemon juice
3/4 tsp salt
1/2 tsp black pepper
pinch of cayenne pepper
3/4 lb wide egg noodles
1/3 cup reduced-fat sour cream
1/3 cup plain low-fat yogurt
2 tbs poppy seeds
1 tbs freshly grated lemon zest

in a medium skillet, warm the oil over medium-high heat. add the onions and garlic, and cook, stirring frequently, until the onions begin to brown, about 5 minutes.

add the butter and warm until melted. add the mushrooms and cook, stirring frequently, until they begin to soften, about 5 minutes.

add the lemon juice, salt, and black and cayenne peppers, and bring the mixture to a boil. reduce the heat to very low, cover, and keep warm while you cook the noodles.

in a large pot of boling water, cook the noodles until al dente according to pkg directions.

meanwhile, in a small bowl, combine the sour cream, yogurt, poppy seeds, and lemon zest.

drain the noodles and transfer them to a large serving bowl. add the mushroom mixture and the sour cream mixture and toss well to combine.

serves 4