Mushroom Stroganoff

A good hearty winter dish. I used rotini, but you can use whatever noodles you like.

Ingredients
1 Package of Whole Wheat Rotini
1 Onion, Chopped
4 Tablespoons of Whole Wheat Flour, Divided
2 Cups of Vegetable Broth
1 Tablespoon of soy sauce
1 Teaspoon of Lemon Juice
8 Ounces of Portobello Mushrooms
1/2 Teaspoon of Thyme
1/2 Teaspoon of Salt
1 Tablespoon of White Vinegar
1/4 Cup of Vegan Sour Cream
Black Pepper and Dried Parsley to Taste

Directions
Cook the noodles according to package directions
Saute the onion for 2-3 minutes
Stir in 3 tablespoons of flour and cook for 30 seconds
Add the broth, soy sauce, and lemon juice; cook for 1-2 minutes
Stir in the mushrooms, thyme, and salt; cook for 5 minutes
Add the vinegar; cook for 4 minutes
Stir in the noodles, sour cream, 1 tablespoon of flour, pepper, and parsley; cook for 5 minutes