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To achieve the ideal egg noodle texture, begin by bringing a large pot of salted water to a rolling boil. The salt not only enhances flavor but also helps the noodles maintain their structure. Once the water is boiling, add the egg noodles and stir gently to prevent them from sticking together.

Mushroom Stroganoff with Egg Noodles

Indulge in the ultimate comfort food with Creamy Mushroom Stroganoff on Egg Noodles. This heartwarming dish features tender egg noodles coated in a rich, velvety sauce made with savory mushrooms, aromatic onions, and a touch of tanginess from sour cream or Greek yogurt. Perfect for everyone, including vegetarians, this recipe balances flavors and textures beautifully. Ideal for chilly evenings, this classic dish is sure to warm your soul and delight your family. Enjoy every comforting bite!
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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 mushrooms (cremini or button), 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 option)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Egg Noodles: In a large pot of boiling salted water, cook the egg noodles according to package instructions until al dente. Drain and set aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet, along with the dried thyme. Sauté for 5-7 minutes, or until the mushrooms are browned and have released their moisture.

        Flavor it Up: Stir in the soy sauce and Dijon mustard, mixing well to combine. Pour in the vegetable broth and bring the mixture to a simmer. Allow to cook for about 5 minutes, letting the flavors meld.

          Creamy Finish: Reduce the heat to low and stir in the sour cream (or Greek yogurt). Mix until well combined and heated through. Season with salt and pepper to taste.

            Combine: Add the cooked egg noodles to the skillet, tossing gently to coat the noodles in the creamy mushroom sauce. Heat for an additional minute if necessary.

              Serve: Remove from heat, garnish with fresh parsley, and serve hot. Enjoy your delicious Mushroom Stroganoff!

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