Mushroom Stroganoff

Cook the Noodles

Bring a large pot of salted water to a boil over high heat.

Add the egg noodles and cook according to package directions until al dente.

Drain the noodles and set aside, tossing lightly with a drizzle of olive oil to prevent sticking.

Sauté the Aromatics

Heat the butter and olive oil together in a large skillet over medium-high heat.

Add the diced onion to the skillet.

Cook the onion, stirring occasionally, until softened and translucent, about 4 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.

Cook the Mushrooms

Add all of the sliced mushrooms to the skillet in an even layer.

Let the mushrooms cook undisturbed for 3 minutes to allow them to brown on one side.

Stir the mushrooms and continue cooking for another 4 to 5 minutes until they are golden and most of their liquid has evaporated.

Season and Build the Sauce

Sprinkle the flour evenly over the mushroom mixture.

Stir well to coat the mushrooms with the flour and cook for 1 minute.

Add the smoked paprika, salt, and black pepper, stirring to combine.

Pour in the vegetable broth while stirring continuously to prevent lumps.

Stir in the Worcestershire sauce and Dijon mustard.

Reduce the heat to medium-low and let the sauce simmer for 5 minutes until slightly thickened.

Finish the Sauce

Remove the skillet from the heat.

Stir in the room-temperature sour cream until fully incorporated and smooth.

Taste the sauce and adjust salt and pepper as needed.

Serve

Divide the cooked egg noodles evenly among four bowls or plates.

Spoon the mushroom stroganoff sauce generously over the noodles.

Garnish each serving with chopped fresh parsley and serve immediately.