Creamy Mushroom Stroganoff

Instructions

1. 1

   Bring a large pot of salted water to boil. Cook egg noodles according to package directions until al dente. Drain and set aside.

2. 2

   While noodles cook, heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and cook undisturbed for 3-4 minutes until golden brown on one side.

3. 3

   Stir mushrooms and continue cooking for another 3-4 minutes until they release their moisture and become tender. Remove mushrooms from skillet and set aside.

4. 4

   In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent.

5. 5

   Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

6. 6

   Sprinkle flour over the onion mixture and stir continuously for 1-2 minutes to cook out the raw flour taste.

7. 7

   Gradually pour in vegetable broth while whisking constantly to prevent lumps. Bring to a simmer and cook for 2-3 minutes until slightly thickened.

8. 8

   Stir in Dijon mustard and Worcestershire sauce, mixing well to combine.

9. 9

   Return the cooked mushrooms to the skillet along with any accumulated juices. Stir to coat in the sauce.

10. 10

    Remove skillet from heat and stir in sour cream until smooth and creamy. Season with salt and black pepper to taste.

11. 11

    Add the cooked egg noodles to the skillet and toss everything together until noodles are well coated with the stroganoff sauce.

12. 12

    Garnish with fresh chopped parsley and serve immediately while hot.