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One-Pot Creamy Mushroom Stroganoff with Egg Noodles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

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

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then cook for 3 minutes until the onion softens.
  • Add the sliced mushrooms to the pot. Cook for 5 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
  • Pour in the vegetable broth. Stir in the paprika, dried thyme, salt, and black pepper. Bring the mixture to a boil.
  • Add the egg noodles directly to the pot. Reduce the heat to medium-low and simmer for 8 minutes, stirring now and then, until the noodles are tender and most of the broth is absorbed.
  • Remove the pot from the heat. Stir in the sour cream until the sauce turns smooth and creamy.
  • Sprinkle the chopped parsley over the top before serving.

Notes

Stir the sour cream in off the heat to prevent curdling and keep the sauce silky. If the mixture thickens too much while sitting, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a little extra broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife