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Mushroom Stroganoff with Egg Noodles

Easy Creamy Mushroom Stroganoff with Egg Noodles You’ll Love

This comforting Mushroom Stroganoff with Egg Noodles is a cozy, hearty meal perfect for any evening.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Stroganoff Sauce
  • 2 tablespoons Butter for sautéing
  • 8 ounces Cremini or Button Mushrooms choose fresh, firm mushrooms
  • 1 medium Onion finely chopped
  • 2 cloves Garlic Cloves minced
  • 2 cups Vegetable Broth use low-sodium
  • 1 cup Sour Cream for creamy, tangy finish
  • 1 tablespoon Dijon Mustard adds a subtle kick
  • 2 tablespoons All-Purpose Flour to thicken the sauce
For the Egg Noodles
  • 12 ounces Wide Egg Noodles tender, slightly chewy
  • 4 quarts Salted Water for boiling the noodles
  • 2 tablespoons Fresh Parsley chopped, for garnish

Equipment

  • Large Skillet
  • large pot
  • Whisk

Method
 

For the Sauce
  1. Melt butter in a large skillet over medium heat for about 1 minute until foaming gently.
  2. Add chopped onion and sliced mushrooms to the skillet, cooking for about 5 minutes until softened and golden brown.
  3. Sprinkle minced garlic and all-purpose flour over the vegetables, stirring constantly for about 1 minute.
  4. Whisk in vegetable broth and Dijon mustard, then simmer gently for 4–5 minutes until sauce thickens.
  5. Remove from heat, stir in sour cream until smooth, and season with salt and pepper to taste.
For the Noodles
  1. Cook wide egg noodles in a large pot of salted boiling water for 8–10 minutes until al dente, then drain and return to pot.
  2. Fold the creamy sauce into the drained noodles, tossing gently to coat; garnish with fresh parsley and serve immediately.

Notes

For best results, consider freezing the stroganoff sauce separately and cooking fresh egg noodles when ready to serve.