1. In large skillet, heat butter over medium-high heat. Add onion; cook and stir 4 minutes or until tender. Add mushrooms and garlic; cook and stir 4 minutes or until tender. Add ground; cook and stir 5 minutes or until browned, breaking up ground with side of spoon. Stir in broth, rotini, lemon juice, soy sauce, mustard and thyme; cover, cook and stir 12 minutes or until rotini is al dente and liquid is reduced to a sauce. Remove from heat; stir in sour cream. Makes about 6 cups.

2. Serve stroganoff sprinkled with parsley, if desired

• 29 g Total fat
• 9 g Saturated fat
• 0 mg Cholesterol
• 952 mg Sodium
• 52 g Carbohydrates
• 8 g Fiber
• 7 g Sugars
• 0 g Added sugars
• 38 g Protein