Chop onion and saute in large frying pan with butter. Cube your chops into 3/8 inch squares. Put garlic-salt and brewer's yeast into a freezer bag with cubes and shake until coated. Add to frying pan and saute until cubes are browned and dry and onions are caramelized. Add the mushroom soap and Worcestershire sauce to the gluten and onions and let simmer.
Cook egg noodles according to recipe and drain.
Add the sour cream to the other ingredients in the frying pan and serve immediately over the noodles.
I make my own gluten but used to use Worthington's Multigrain cutlets which come in a can but any hardy meat substitute will do.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 46 (37%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 23.2mg||7 %|
|Sodium 381.7mg||13 %|
|Potassium 102.4mg||3 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 15.7g|
|Protein 3.4g||5 %|
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Calories per serving: 125
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