Creamy Mushroom Stroganoff on Wide Noodles

Stroganoff takes its name from a storied Russian family, and this cozy take leans on meaty cremini mushrooms instead of beef. A silky sauce with smoked paprika and Dijon clings to wide egg noodles for weeknight comfort.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 15g protein
• 58g carbs
• 22g fat
• 3g fiber

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Ingredients

• 12 oz wide egg noodles
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 lb cremini mushrooms
• 1 medium yellow onion
• 4 garlic cloves
• 1 tsp fresh thyme leaves
• 1 tsp smoked paprika
• 2 tbsp all-purpose flour
• 1 1/2 cups vegetable broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 3/4 cup sour cream
• 1/4 cup fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil over high heat. Add the wide egg noodles and cook until just al dente, stirring occasionally so they do not stick, then drain and toss lightly with a little butter to keep them silky.
2. 2While the noodles cook, wipe the mushrooms clean and slice them thickly so they keep meaty texture. Dice the onion and mince the garlic.
3. 3Heat a large deep skillet over medium-high heat and add the olive oil and butter until the butter foams. Add the mushrooms in a single layer and let them sear undisturbed until deeply golden on one side.
4. 4Stir the mushrooms and continue cooking until they release their liquid and it evaporates, leaving them browned and concentrated. Season lightly with salt and pepper.
5. 5Push the mushrooms to the side, add the diced onion to the pan, and cook until translucent and soft. Stir in the garlic, thyme, and smoked paprika and cook just until fragrant.
6. 6Sprinkle the flour over the mushroom mixture and stir constantly for a full minute to cook out the raw taste and form a light roux coating everything.
7. 7Pour in the vegetable broth while scraping up any browned bits from the bottom of the pan. Stir in the Worcestershire sauce and Dijon mustard, bring to a gentle simmer, and cook until the sauce thickens enough to coat a spoon.
8. 8Reduce the heat to low. Stir in the sour cream until the sauce turns creamy and smooth; do not let it boil or the sour cream may separate. Taste and adjust salt and pepper.
9. 9Add the drained wide noodles directly to the skillet and toss gently until every strand is coated in the mushroom sauce and heated through.
10. 10Chop the fresh parsley and fold most of it into the noodles, reserving a little for garnish.
11. 11Divide the stroganoff into warm bowls, making sure each portion gets plenty of mushrooms and sauce clinging to the wide noodles.
12. 12Finish with the remaining parsley and an extra grind of black pepper. Serve immediately while the noodles are still glossy and tender.