Mushroom Stroganoff Pasta

Ingredients

• 12 oz Egg noodles
• 1 lb Cremini mushrooms
• 3 tbsp Unsalted butter
• 1 medium Yellow onion
• 3 cloves Garlic
• 1.5 cups Vegetable broth
• 0.75 cup Sour cream
• 2 tbsp All-purpose flour
• 1 tbsp Worcestershire sauce
• 2 tbsp Fresh parsley(optional)
• 0.5 tsp Smoked paprika

Instructions

1. 1

   Boil a large pot of salted water and cook the egg noodles according to package directions. Drain and set aside.

2. 2

   In a large skillet, melt the butter over medium-high heat. Add the sliced mushrooms and cook until browned and moisture has evaporated, about 8 minutes.

3. 3

   Add the diced onion to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

4. 4

   Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

5. 5

   Slowly pour in the vegetable broth and Worcestershire sauce while whisking or stirring constantly to prevent lumps. Simmer for 3-5 minutes until the sauce thickens.

6. 6

   Reduce the heat to low. Stir in the sour cream and smoked paprika. Do not let the sauce boil once the sour cream is added to prevent curdling.

7. 7

   Toss the cooked noodles into the sauce until well coated. Season with salt and pepper to taste.

8. 8

   Garnish with chopped fresh parsley and serve immediately.