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Mushroom Stroganoff with Egg Noodles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 16 ounces cremini mushrooms, sliced
  • 1 teaspoon paprika
  • 4 cups vegetable broth
  • 8 ounces egg noodles
  • 1 cup sour cream
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Melt the butter in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until the onion softens.
  • Stir in the mushrooms and paprika. Cook for 6 minutes until the mushrooms turn golden and release their liquid.
  • Pour in the vegetable broth and bring the mixture to a boil. Add the egg noodles and stir to submerge them.
  • Reduce heat to medium-low and simmer for 8 minutes, stirring now and then, until the noodles are tender and most of the liquid is absorbed.
  • Remove the pot from the heat. Stir in the sour cream until the sauce turns smooth and creamy. Season with salt and pepper.
  • Sprinkle with fresh parsley before serving.

Notes

Let the pot sit for two minutes after stirring in the sour cream so the sauce thickens slightly. If leftovers seem thick the next day, add a splash of broth while reheating over low heat to loosen the texture without changing the flavor.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Wooden Spoon