Mushroom Stroganoff

Ingredients

• 12 oz egg noodles
• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion, diced
• 3 cups sliced mushrooms (cremini or button)
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups vegetable broth
• 1 tbsp Dijon mustard
• 3/4 cup sour cream
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. 1Cook the egg noodles in salted boiling water according to the package directions, then drain and set aside.
2. 2Melt the butter with the olive oil in a large skillet over medium heat and cook the onion for 3 to 4 minutes until softened.
3. 3Add the mushrooms and cook for 7 to 8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
4. 4Add the garlic and cook for 30 seconds, then sprinkle the flour over the mushrooms and stir to coat, cooking for 1 minute.
5. 5Slowly pour in the vegetable broth while stirring, and simmer for 3 to 4 minutes until thickened.
6. 6Remove from the heat and stir in the Dijon mustard and sour cream until smooth; season with salt and pepper to taste.
7. 7Toss the cooked noodles with the mushroom sauce and garnish with parsley before serving.

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