Description
A comforting and creamy dish featuring egg noodles, mushrooms, and a savory sauce.
Ingredients
Scale
- 3 cups uncooked egg noodles
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 medium onion (chopped)
- 8 ounces cremini mushrooms (sliced)
- 4 cloves garlic (minced)
- 1 tablespoon flour
- 3/4 cup vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream (full-fat)
- to taste Salt & pepper
- Fresh parsley for serving (chopped, optional)
Instructions
- Boil a pot of water for the egg noodles and cook according to package directions (or make rice or mashed potatoes or whatever else you want to serve with this recipe).
- Add the oil and butter to a skillet over medium-high heat. Once the butter has melted, add the onions and sauté for 5 minutes.
- Stir in the mushrooms and cook for another 7-8 minutes or until they release their water, the water cooks off, and they start to lightly brown.
- Add the garlic and flour to the skillet. Give it a good stir and cook for 1 minute.
- Stir in the vegetable broth, Worcestershire sauce, and Dijon mustard. Ensure the flour has dissolved, and let it cook for a couple minutes until the sauce thickens a bit.
- Turn the heat off and stir in the sour cream. Toss with the drained noodles and season with salt & pepper as needed.
Notes
- For a lighter option, you can use low-fat sour cream.
- Feel free to add other vegetables such as peas or spinach for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg