Fettuccine with Mushroom Sauce (Kandis)

Original Recipe from Sandra Lee:

2 pckgs. refrigerated Buitoni fetuccine
3 T olive oil
2 pckgs. (8 oz) sliced mushrooms
1 cup chopped onion
1 1/2 cups beef broth
1/3 cup dry sherry
1/4 cup balsamic vinegar
1 packet (1/5 oz) beef stew seasoning
1 can (14.5 oz) diced tomatoes with garlic and onion--drained
fresh, chopped parsely

1. cook pasta according to package directions--keep warm
2. heat olive oil over medium heat in large skillet. Add mushrooms and onions and stir for 7-8 minutes.
3. Create a well in center of mushroom mixture. Add beef broth, sherry, vinegar... stirn in beef stew seasoning until dissolved. Add drained tomatoes. Bring to boil, reduce heat and simmer 5-8 minutes.
4. Garnish with parsely and serve hot over cooked pasta...
My variations: substituted more beef broth for wine and just used plain diced tomatoes. I also used whole wheat fettuccine instead of the Buitoni. Served with ciabatta bread dipped in oil/basalmic vinegar. For kids I just left off the mushrooms--they loved the sauce...