Easy Creamy Mushroom Stroganoff with Egg Noodles You’ll Love

Caroline

Sharing simple, flavorful recipes made with love and care.

There’s something irresistibly comforting about a bowl of creamy Mushroom Stroganoff served over tender egg noodles—it’s like a warm hug on a chilly evening. I first whipped up this dish when I wanted a break from the usual meat-heavy meals, craving something hearty yet wholesome. The rich, earthy mushrooms combine beautifully with a velvety sauce that’s surprisingly simple to make, turning everyday ingredients into a dinner that feels special. Whether you’re feeding family or impressing guests, this Mushroom Stroganoff with Egg Noodles strikes the perfect balance between cozy and elegant, making it a go-to recipe when you want home-cooked comfort without the hassle.

Why is Mushroom Stroganoff with Egg Noodles so beloved?

Comforting Creaminess: This dish wraps you in a luscious, velvety sauce that’s both rich and light. Earthy Umami: The mushrooms deliver a deep, satisfying flavor that elevates every bite. Easy Preparation: Minimal ingredients and straightforward steps make it a stress-free meal. Family Favorite: Perfect for sharing, pleasing both picky eaters and foodies alike. Versatile Meal: Great as a cozy weeknight dinner or a welcoming dish for guests.

Mushroom Stroganoff with Egg Noodles Ingredients

For the Stroganoff Sauce

Cremini or Button Mushrooms – choose fresh, firm mushrooms for the best earthy umami flavor in your mushroom stroganoff with egg noodles.
Onion – finely chopped to add sweetness and depth to the sauce.
Garlic Cloves – minced to boost the savory aroma that complements the mushrooms beautifully.
Vegetable Broth – use low-sodium to control the saltiness and add rich body to the sauce.
Sour Cream – stir in at the end for that signature creamy, tangy finish that ties the dish together.
Dijon Mustard – a spoonful adds a subtle kick cutting through the richness.
All-Purpose Flour – helps thicken the sauce to a luscious consistency without heaviness.
Butter – for sautéing and adding a velvety mouthfeel to the stroganoff.

For the Egg Noodles

Wide Egg Noodles – the tender, slightly chewy texture holds the sauce perfectly for each satisfying bite.
Salted Water – boiling the noodles in salted water enhances their flavor from the inside out.
Fresh Parsley – chopped and sprinkled on top for a fresh, colorful finish to the hearty meal.

How to Make Mushroom Stroganoff with Egg Noodles

For the Sauce:

Heat Butter: melt 2 tablespoons of butter in a large skillet over medium heat for about 1 minute, until it’s foaming gently and ready to sear the vegetables.
Sauté Veggies: add the chopped onion and sliced mushrooms to the skillet, cooking for about 5 minutes until they’re softened and golden brown at the edges, stirring occasionally.
Add Flour & Garlic: sprinkle the minced garlic and all-purpose flour over the vegetables, stirring constantly for about 1 minute until the garlic is fragrant and the mushrooms are lightly coated.
Simmer Sauce: whisk in the vegetable broth and Dijon mustard, then simmer gently for 4–5 minutes, stirring frequently until the sauce thickens slightly and clings to the mushrooms.
Stir in Sour Cream: remove the skillet from heat, stir in the sour cream until silky smooth, then season with salt and pepper to taste for a perfectly balanced, creamy finish.

For the Noodles:

Boil Noodles: cook the wide egg noodles in a large pot of salted, boiling water for 8–10 minutes, or until al dente, then drain well and return them to the pot.
Combine & Serve: fold the creamy sauce into the drained noodles, tossing gently to coat every strand; garnish with fresh parsley and serve immediately while piping hot.

Optional: Add a sprinkle of smoked paprika for a subtle smoky warmth.
Exact quantities are listed in the recipe card below.

What to Serve with Mushroom Stroganoff with Egg Noodles?

There’s nothing quite like the creamy richness of a comforting dish to make your dinner feel extra special.

Garlic Bread: The crunchy, buttery texture of garlic bread is perfect for scooping up the luscious sauce and is always a crowd-pleaser.
Steamed Broccoli: Bright green steamed broccoli adds a nutritious touch and a pop of color, balancing the heaviness of the stroganoff beautifully.
Crisp Garden Salad: A fresh garden salad with a tangy vinaigrette provides a refreshing contrast to the creamy noodles, adding a lightness to your meal.
Roasted Vegetables: Roasted seasonal veggies deepen the meal’s flavor profile and offer delightful textures alongside the creamy stroganoff.
Red Wine: A glass of medium-bodied red wine enhances the earthy notes of the mushrooms, elevating your dining experience to new heights.
Chocolate Mousse: For dessert, a rich chocolate mousse is a decadent way to finish your meal, leaving everyone feeling satisfied and pampered.

Mushroom Stroganoff with Egg Noodles Variations

Feel free to mix things up and let your culinary creativity shine with these delightful twists!

Gluten-Free: Substitute egg noodles with gluten-free pasta for a lighter, gluten-friendly option that retains deliciousness.
Vegan Delight: Replace sour cream with coconut cream and use vegetable oil instead of butter for a rich vegan version that’s surprisingly creamy.
Extra Veggies: Toss in spinach or kale during the last couple of minutes of cooking for a vibrant pop of color and added nutrition.
Umami Boost: Enhance the mushroom flavor by adding a splash of soy sauce or tamari to the sauce for deeper umami richness.
Spicy Kick: Incorporate crushed red pepper flakes to the sauce to spice things up, giving your dish a deliciously fiery edge.
Herb Infusion: Fresh thyme or rosemary blended into the sauce brightens the flavor, transforming your stroganoff into a fragrant masterpiece.
Cheesy Goodness: Stir in a handful of grated Parmesan or nutritional yeast at the end for a savory, cheesy finish that adds depth.
Creamy and Smoky: Add a hint of smoked paprika for a subtle smokiness that complements and elevates the overall flavor profile.

Each variation unfolds a new layer of flavor and texture, inviting you to discover your favorite twist on this classic comfort dish!

Make Ahead Options

These creamy Mushroom Stroganoff with Egg Noodles are perfect for meal prep enthusiasts! You can prepare the stroganoff sauce up to 3 days in advance, storing it in an airtight container in the refrigerator to maintain its rich flavors. Simply sauté the onions and mushrooms, mix in the flour and garlic, and complete the sauce steps, but hold off on stirring in the sour cream until you’re ready to serve. For the egg noodles, cook them fresh right before serving to ensure they maintain their tender texture, but you can also boil them up to 24 hours ahead and refrigerate them. When you’re ready to enjoy, reheat the sauce gently and mix it with the freshly cooked or reheated noodles for a quick and delightful meal that still tastes just as delicious!

How to Store and Freeze Mushroom Stroganoff with Egg Noodles

Fridge: Store leftover Mushroom Stroganoff in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of water or broth to loosen the sauce if necessary.

Freezer: Freeze portions of Mushroom Stroganoff in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating thoroughly on the stovetop.

Reheating: Always reheat your stroganoff over low heat, adding a bit of cream or broth to restore its creamy texture. Stir frequently for even heating.

Serving Tips: For best results, only freeze the stroganoff sauce separately and cook fresh egg noodles when ready to serve, ensuring that every bite is as delightful as the first.

Expert Tips for Mushroom Stroganoff with Egg Noodles

Choose Fresh Mushrooms: Opt for firm cremini or button mushrooms to ensure your stroganoff has that rich, earthy umami flavor that defines the dish.
Don’t Overcrowd the Pan: Sauté mushrooms in a single layer to achieve a perfect golden brown and avoid steaming, which can make them soggy.
Careful with Sour Cream: Add sour cream off the heat to prevent curdling and keep the sauce silky smooth and creamy.
Season Gradually: Taste as you go to balance salt and pepper, especially if your vegetable broth is already salted.
Perfect Pasta Timing: Cook egg noodles just until al dente to maintain a tender bite that holds the sauce well without becoming mushy.
Fresh Parsley Finish: Add chopped parsley right before serving for a fresh pop of color and brightness that lifts the whole dish.

Mushroom Stroganoff with Egg Noodles Recipe FAQs

What type of mushrooms work best for Mushroom Stroganoff with Egg Noodles?
Fresh, firm cremini or button mushrooms are ideal because they offer a rich, earthy umami flavor and hold their texture nicely during cooking. Avoid pre-sliced mushrooms with dark spots, as they can affect the dish’s overall taste and appearance.

How long can I store leftover Mushroom Stroganoff with Egg Noodles?
You can keep leftovers in an airtight container in the fridge for up to 3 to 4 days. When reheating, do it gently over low heat and add a splash of broth or water to revive the creamy texture without making the sauce too thick or dry.

Is it possible to freeze Mushroom Stroganoff with Egg Noodles? What’s the best method?
Absolutely! I recommend freezing the stroganoff sauce separately from the noodles for the best texture. Place the cooled sauce in freezer-safe containers or resealable bags, removing as much air as possible. It freezes well for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove. Cook fresh egg noodles when ready to serve to keep each bite tender and perfect.

Why does my stroganoff sauce sometimes curdle or separate?
This happens when sour cream is added directly to hot sauce over high heat. To avoid curdling, always remove the pan from heat before stirring in sour cream. Stir gently and avoid boiling once the sour cream is incorporated. Also, use full-fat sour cream for a richer, more stable sauce.

Is Mushroom Stroganoff with Egg Noodles safe for pets or people with allergies?
While the stroganoff is delicious for humans, it’s not suitable for pets due to onions, garlic, and dairy, which can be harmful. For those with dairy intolerance, try substituting sour cream with a dairy-free yogurt or cashew cream, and ensure the broth used is allergen-free. Always check ingredient labels carefully!