2 cups chopped portabella mushrooms
1 lb lean ground beef or turkey

2 cups bow tie pasta or Quinoa

1 cup milk

1 can low sodium beef broth

4-5 tablespoons natural onion soup mix

1/2 teaspoon black pepper

1/2 teaspoon salt

3/4 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon dried parsley

1 teaspoon cornstarch

sour cream

Saute mushrooms over high heat stirring constantly, about 10 minutes.  Add ground meat, turn heat down to medium and brown until cooked through.  Drain fat if necessary.  Cook pasta until almost done in separate pan, then add to mixture.  Add soup mix, pepper, salt, garlic, onion, parsley, cornstarch, milk and 1 cup beef broth.  Bring to a boil.  Reduce heat and simmer, stirring occasionally.  Add more broth as needed, simmer until flavors are combined (about 20 min).  Carful to not overcook the pasta. Garnish with sour cream.