Mushroom Stroganoff

Mushroom Stroganoff (Not a favorite, but one I would probably make again when I want something a little different...)
4 Tbsp green onions
1 tsp dry thyme
Salt and pepper to taste
1 tsp Italian seasoning
1 lb Portobello mushrooms
2 cups vegetable broth, divided
1 Tbsp Worcestershire sauce
2 Tbsp arrowroot powder
1 cup Tofu Sour Cream (recipe below: I think I would use regular sour cream next time)
1 lb whole-grain fettuccine (I used spaghetti noodles)

Place green onions in pan and saute (with a little water to keep from sticking to pan). Add thyme, salt, pepper, Italian seasoning, mushrooms and 1/2 cup vegetable broth. Cook for 10 minutes, stirring occasionally. Add rest of vegetable broth, Worcestershire sauce, and sour cream. Mix. Add arrowroot powder to thicken. Serve over whole-grain fettuccine.

Tofu Sour Cream (not sure if the soy in the tofu is better or worse than the dairy in regular sour cream so I'm not sure I would go to the trouble to make this again -- but in case you want it, here it is):
1 12-oz package extra firm silken tofu, drained
1 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
Salt to taste
Combine all ingredients in a blender (food processor may work better) and puree until smooth and creamy. Chill until ready to serve.