Instructions

1. Place the shallots in a large skillet and sauté over a medium heat for 8 minutes.
2. Add water 1 to 2 tablespoons at a time to keep them from sticking.
3. Add the garlic and thyme, and cook for another minute.
4. Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally.
5. Add the porcini mushrooms, and their soaking liquid, and the wine.
6. Stir, and cook over medium-low heat for 20 minutes.
7. When the stroganoff is finished cooking, stir in the sour cream.
8. Add the cooked noodles and toss well.
9. Serve garnished with the parsley.