A ready-made sauce over egg noodles is dinner in minutes. Whole Foods' stroganoff has real mushrooms and sour cream, so you're not cutting corners; just add noodles, heat, and eat.

Serves 2. 20 minutes, 8 at the stove.

About 90 calories a serving, 3 g protein, 0 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil over high heat. Once the water reaches a rolling boil, add the egg noodles from the package and cook until tender, about 8 to 10 minutes, stirring once halfway through.10 min
2. While the noodles cook, open the stroganoff sauce package and pour the contents into a medium saucepan. Heat over medium heat, stirring occasionally, until the sauce begins to steam and bubble slightly at the edges, about 5 minutes.5 min
3. When the noodles are tender, drain them in a colander, then return them to the pot. Add 1 tablespoon of butter and toss to coat. Divide the noodles between two bowls and spoon the warm stroganoff sauce over each portion. Taste and adjust salt if needed.

Note For a lighter version, stir in a splash of milk or broth to thin the sauce. Leftovers keep refrigerated for three days and reheat gently on the stovetop. Serve with a simple green salad or steamed vegetables on the side.