Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Strain and set aside.
Meanwhile, bring the evaporated milk, chicken broth, oil, flour, mustard, garlic, 3/4 teaspoon salt, Worcestershire and paprika to a boil in a large frying pan. Reduce the heat and simmer, whisking constantly, until the sauce is just thicker than double cream, 8 to 10 minutes. Add the mushrooms, vinegar and several grinds of pepper, and simmer for 1 minute. Stir in the pasta. Divide among 4 shallow bowls, and sprinkle each with a little paprika, dill and pepper.
From Food Network Kitchen