Pierogies with Creamy Mushroom and Sherry Sauce

From the Weight Watchers'
Stir It Up
Super Skillet Cookbook
Requested family favorite
Prepare in 5 minutes, Cooks in 10 minutes
Serves 4
Pierogies with Creamy Mushroom Sauce 
* * *
1 tsp. olive oil
2 cups sliced fresh mushrooms
1 onion, sliced
1/4 tsp. salt
1/4 tsp. ground black pepper
2 TBLS dry sherry
1 TBLS all-purpose flour
2/3 cup low-fat milk
1/4 cup reduced-sodium chicken broth
1 (1 lb) pkg. frozen low-fat pierogies, thawed
2 TBLS light sour cream
* * *
Heat oil in large nonstick skillet over medium heat.
Add mushrooms, onions, salt & pepper.
Cook stirring occasionally until lightly browned,
about 4 minutes.
Stir in sherry; cook until it evaporates.
Sprinkle flour over mushroom mixture,
stirring to combine.
Stir in the milk, broth, and pierogies;
bring to boil.
Remove from the heat and stir in sour cream.
* * *
Serving size: 1 1/2 cups
7 points plus 
* * * 
Serve with a nice green salad.