1 cup each sliced mushrooms and diced onion 2 tbs each oil, flour and mustard 1 tbs each unsalted butter and chopped dill 1/4 cup each dry white wine and sour cream Salt and Pepper to taste 28 meatballs Juice of 1/2 a lemon 2 cups chicken broth 1/4 tsp cayenne pepper 1/2 tsp paprika

Boil a pot of salted water. Saute mushrooms in 1 tbs oil in a skillet until browned. Transfer to a plate. Saute onion, paprika, and cayenne in remaining oil in skillet until onion is soft. Prepare noodles according to package directions, drain, toss with butter, set aside. Deglaze skillet with wine, simmer until liquid is nearly evaporated. Sprinkle flour over onions and stir. Whisk in broth. Add lemon juice and mustard, simmer until thick. Stir in mushrooms, sour cream, dill and meatballs. Cook until meatballs are heated through. Season with salt and pepper, then SERVE...