Vegan Stroganoff with Impossible Meatballs

12 oz Great Value egg free pasta ribbons

1 tbsp vegan butter

1 onion, diced

8 oz sliced baby bella mushrooms

2 cups water, divided

2 tsp vegetable bouillon powder

2 tbsp unbleached flour

1/2 cup Tofutti sour cream

1 tsp yellow mustard

14 oz Impossible meatballs

garlic salt

freshly ground pepper

Bring 2 1/2 quarts of water to a boil

Add pasta, cook for 8 minutes, and drain

While pasta is cooking, melt butter in a 3 quart frying pan

Add onion and fry until transluscent

Add mushrooms and fry until fragrant

Pour 1 1/2 cups water and evenly sprinkle in bouillon powder

Stir and bring to a boil

In a pyrex measuring cup whisk 1/2 water with flour until dissolved to make a slurry

While stirring onion mixture pour slurry constantly mixing until thickened

Mix in sour cream and mustard until incorporated

Coat meatballs in sauce and bring to a boil

Cover, reduce heat to low, and simmer for 20 minutes

Add cooked pasta and mix until coated in sauce

Top with garlic salt and freshly ground pepper