3 Tbs butter
1/3 c chopped onion
1/2 c water
1/2 tsp ground coriander
1/2 tsp chili powder
1 tsp minced garlic
1/4 tsp pepper
1 tsp salt
1 tsp lemon juice
1/4 c dry red wine
1 tsp sugar
1 Tbs soy sauce
1/2 pound fresh cremini mushrooms, sliced
5 ounces egg noodles
1 1/2 Tbs cornstarch, mixed with 1/3 c cold water

Melt the butter,add the onion. Saute over med-high heat until the onion is softened, 1 to 2 minutes. Adding water to the skillet. Stir in the seasonings, lemon juice, wine, sugar, and soy sauce. Add the mushrooms and reduce heat to low. Cover skillet with a tight-fitting lid and simmer for 30 minutes.
Cook noodles,drain.
Stir the cornstarch mixture into the mushrooms and heat until thickened.
Place the noodles on a serving dish and spoon the mushrooms and sauce over.

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