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Creamy Mushroom Stroganoff on Egg Noodles is a dish that evokes warmth and comfort, making it a perfect choice for a cozy dinner at home. The rich, velvety sauce enveloping tender egg noodles combined with the earthy flavors of mushrooms creates a satisfying meal that resonates with both the heart and the palate. This dish stands as a testimony to the power of comfort food in our everyday lives, providing nourishment not just for the body but also for the soul. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this creamy stroganoff caters to all culinary needs.

Mushroom Stroganoff with Egg Noodles

Discover the ultimate comfort food with this Creamy Mushroom Stroganoff on Egg Noodles. Perfect for cozy dinners, this hearty dish combines tender egg noodles with a rich, velvety mushroom sauce that tantalizes the taste buds. Ideal for a quick weeknight meal or an impressive dish for guests, this vegetarian version respects the classic roots of stroganoff while providing a nutritious alternative. Embrace the warmth and satisfaction of this delightful recipe today.
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Ingredients
  

12 oz egg noodles

1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium onion, finely chopped

2 garlic cloves, minced

16 oz cremini or button mushrooms, sliced

1 teaspoon dried thyme

1 tablespoon soy sauce

1 tablespoon Dijon mustard

1 cup vegetable broth

1 cup sour cream (or Greek yogurt for a healthier alternative)

Salt and pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Egg Noodles: Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook them according to the package directions until they are al dente. Once cooked, drain the noodles in a colander and set them aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted and begins to bubble, add the finely chopped onion. Sauté for approximately 3-4 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and sauté for another 30 seconds, or until the garlic is fragrant.

      Cook the Mushrooms: Introduce the sliced mushrooms and dried thyme into the skillet. Sauté the mushroom mixture for 5-7 minutes, or until the mushrooms have browned and released their moisture, becoming tender.

        Flavor it Up: Stir in the soy sauce and Dijon mustard, ensuring they are well mixed with the vegetables. Gradually pour in the vegetable broth while stirring, then bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes to let the flavors meld together.

          Creamy Finish: Lower the heat to a gentle setting. Gradually mix in the sour cream (or Greek yogurt), stirring continuously until well combined and warmed through. Taste and adjust seasoning with salt and pepper as needed.

            Combine: Add the cooked egg noodles directly into the skillet. Toss gently with the creamy mushroom sauce until the noodles are evenly coated. If necessary, heat for an additional minute to ensure everything is warmed through.

              Serve: Remove the skillet from heat. Serve the creamy mushroom stroganoff hot, garnished generously with chopped fresh parsley for a pop of color and flavor.

                Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings

                  Presentation Tips: For an elevated presentation, serve the stroganoff in wide, shallow bowls. Drizzle a little olive oil on top and sprinkle additional parsley for a vibrant finish. Pair with crusty bread for perfect dipping! Enjoy your delicious Mushroom Stroganoff!