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Mushroom Stroganoff From Memory

I just got a craving for something warm, creamy, and savory for lunch, so I decided to make the mushroom stroganoff I used to make when I was in high school and college. The problem is that I haven't made it in about 15 years, and I couldn't remember the recipe. Also, I only had a single can of mushrooms, no fresh ones. (I *am* handicapped, aren't I?)

The one thing I remembered was that it tasted good over Minute Rice, which I also don't stock. I substituted Trader Joe's brown rice (in the stand-up package), and found it to be too hard. Next time I'll go with the traditional noodles. Anyway, here's what I did:

1. Melt about 1 T. butter in dutch oven or large saucepan
2. Dump in about 1/2 a bag Wegman's chopped onions (mine were in the freezer)
3. Saute onions while opening small can mushrooms (large can, two small cans, or a container of fresh mushrooms would have been better
4. Dump mushrooms in with onions and continue to saute
5. Open can of reduced-fat condensed mushroom soup (regular would have been fine, too) and dump into onions and mushrooms; stir to combine
6. Dump in 1/2 a bag of Trader Joe's vegetarian meatballs (I wish now I'd left these out, but in the absence of more mushrooms, they acted as filler)
7. Cook until meatballs are heated through, then reduce heat to Lo
8. Throw in about 8oz. sour cream and stir thoroughly
9. Decide mixture should be soupier, consult Joy of Cooking, dump in some Pinot Grigio from a box (or whatever white wine you have on hand
10. Stir and heat through
11. Serve
12. Decide the mixture is still too thick, go back downstairs and saute some more onions in a bit of butter until browned
13. Deglaze with about 1/2 cup more white wine, and let some of the alcohol boil off
14. Dump wine and onions into stroganoff and stir

Much better. Note to self: Buy more mushrooms.