Mushroom Stroganoff With Egg Noodles Cooking Guide

• Fill a medium pot with water, add a pinch of salt, and bring to a boil. Add the 12 oz egg noodles and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.
• In a large pot or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent and fragrant, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, ensuring it doesn’t brown.
• Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and become golden brown, about 7-8 minutes.
• Pour in 1 cup of beef broth and stir in 1 tablespoon soy sauce and 1 teaspoon Dijon mustard. Let the mixture simmer for 5 minutes to reduce slightly and concentrate the flavors.
• Lower the heat to medium-low and stir in 1 cup of sour cream. Mix thoroughly until the sauce is creamy and smooth. Adjust seasoning with salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
• Add the cooked egg noodles to the skillet and gently toss to coat every strand in the creamy mushroom sauce. Allow the noodles to warm through for 1-2 minutes so the flavors meld perfectly.
• Sprinkle chopped parsley over the stroganoff for a pop of color and fresh flavor. Serve immediately and enjoy the comforting, rich taste of Mushroom Stroganoff With Egg Noodles.