Hungarian Noodle Side Dish

Saute the onions and mushrooms in the butter in a large saute pan until the onions are translucent. Add the wine and cook un til the alcohol has boiled off, abot 3-4 minutes. Remove from the heat and set aside. In a 3 quart saucepan, over low heat, blend the flour and butter into a roux, stirring constantly for 4-5 minutes. Add the milk, continue whisking, increase heat to medium. Cook until mixture thickens, whisking occasionally. Whisk the mushroom/onion mixture into the milk mixture. Then add the sour cream and seasonings, simmer over low heat for 10 minutes or until flavors are blended. Yield: 8 cups.