Ingredients
Scale
- 8 oz Egg Noodles
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 16 oz Mushrooms, sliced
- 1 cup Vegetable Broth
- 1 cup Sour Cream or Plant-Based Alternative
- 2 tbsp Soy Sauce
- 1 tsp Paprika
- Salt and Pepper to taste
- Fresh Parsley for garnish, as needed
Instructions
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the onion until translucent, about 5 minutes, then add minced garlic and stir for an additional minute.
- Add sliced mushrooms to the skillet, cook for 7-10 minutes until softened. Add vegetable broth, soy sauce, and paprika, simmer for 5-10 minutes.
- Stir in the sour cream or plant-based alternative, and heat gently without boiling.
- Toss the cooked noodles into the sauce until well coated. Serve garnished with parsley.
Notes
For a dairy-free version, you can swap sour cream for a plant-based alternative like cashew cream. Whole wheat noodles add extra fiber.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg