My mother bought me a subscription of Eating Well for Christmas of 2007 and this was one of the first recipes out of the magazine that I tried. It is because of this recipe that I firmly stand by Eating Well as a reliable and trust worthy source for interesting, useful and healthy food information and recipes. I make it all the time in a double batch, because neither my boyfriend nor I can get enough of this delicious and healthy makeover of a comfort food classic. Also, neither of us are much of mushroom fans, so we opt to leave out the mushrooms and the recipe tastes just as good (or even better, if you don't like mushrooms) - just cut the amount of flour down by half, or if you are making a double batch, simply use the listed amount of flour. I cannot say enough about the deliciousness of this recipe!
PS - for the earlier commentator, the recipe also notes that for a suggested serving it is a 3 carb serving, but it may be higher when using non-whole wheat noodles.