Mushroom Stroganoff

4 cups extra wide egg noodles
3 cups sour cream
1-1/2 cups plain yogurt
1 lb. thickly sliced fresh mushrooms
1 cup chopped onion (1 medium onion)
3 TB butter
3/4 tsp. salt
1/4 tsp. dill weed
1 tsp. tamari sauce (thick soy sauce)
1/4 tsp. freshly ground black pepper

Cook noodles per package directions, then heat the butter in a large skillet over medium heat. Add the mushrooms and onion and saute until soft, about 5-7 minutes. Combine all of the ingredients except noodles in a double boiler and heat gently for about 10 minutes. If you do not have a double boiler, approximate one using two pots. Drain the pasta well, and then mix well with the sauce. Garnish with fresh parsley if desired.

Serves 4.

Adapted from a Penzeys Spices recipe card.