Vegetarian Stroganoff

1 teaspoon olive oil
1 pkg sliced mushrooms
1 cup vegetable broth
2 tablespoons dry red wine
2 teaspoons worcestershire sauce
2 cups cooked red kidney beans
1/2 cup sour cream
1 teaspoon red wine vinegar
2 teaspoons cornstarch
3 cups cooked egg noodles

In a large frying pan over medium heat, cook mushrooms in oil until soft. Add vegetable broth, wine, worcestershire sauce and stir until well blended. With a fork or potato masher, smash up about 1/3 of the beans; add to the skillet along with the rest of the whole beans and bring to a boil. Reduce heat and simmer uncovered for 10 minutes, or until liquid is slightly reduced.
In a small bowl, combine sour cream, red wine vinegar, and corn starch, stirring until smooth. Stir into bean mixture, reduce heat, and cook, stirring, for 2 minutes or until thickened.
Serve over buttered egg noodles.