In nonstick skillet, heat oil over medium heat; cook onion,
stirring occasionally, for 4 minutes or until translucent. Add mushrooms and cook for 4
minutes or until mushrooms are softened.
Sprinkle with paprika and thyme; cook, stirring, for 1
minute.
Stir in stock, wine and Worcestershire sauce until well
blended. With fork, crush about one-third of the beans; add to skillet along with
remaining beans and bring to boil. Reduce heat and simmer, uncovered, for 10 minutes or
until liquid is slightly reduced.
In small bowl, combine sour cream, vinegar and cornstarch
until smooth; stir into bean mixture. Cook, stirring, for 2 minutes or until thickened.
Season to taste with pepper.
Spoon over noodles. Garnish with green onions
Recipe from Full
of Beans, by Violet Currie and Kay Spicer.