3/4 lb. Sturgeon steaks, cut into halves and sliced 1/4 inch thin
1/2 lb. mushrooms, sliced
2 green onions, sliced
1 Tbsp. fresh parsley leaves, minced
1/2 bag dried eggfree noodles, cooked
1 pkg. Knorrs Newburg sauce
3/c C milk
1/2 C water
butter and olive oil
Put 1/8 inch deep olive oil into a hot skillet and cook sturgeon pieces quickly on medium-high heat, approximately 1 minute on both sides. Remove and set aside the fish. Return pan to medium heat, add 1 Tbsp. butter and more oil, only if pan is dry and add mushrooms.
Cover and cook (stirring occasionally) for about 5 minutes or until softened. Turn heat to warm, stir in onions, parsley and cooked Sturgeon. Cover and keep warm. Prepare the sauce mix.
When noodles are cooked and drained, put noodles, sturgeon mixture, and prepared sauce back into the noodle pot. Stir to combine and serve. This is good with zucchini steamed and sprinkled with parmesan cheese.