Noodle Stroganoff

Creamy, comforting, and irresistibly flavorful, this Noodle Stroganoff recipe is a delightful twist on the classic dish, perfect for a cozy family dinner or a weeknight meal. Featuring tender egg noodles tossed in a rich and velvety sauce made with sautéed mushrooms, onions, and garlic, this dish gets its signature tang from sour cream and a subtle kick from Worcestershire sauce and Dijon mustard. The recipe comes together in just 40 minutes, making it an easy yet elegant option for busy evenings. Garnish with fresh parsley for a burst of color and serve it as a standalone meal or alongside a crisp green salad. Perfectly blending creamy textures and savory flavors, this vegetarian-friendly stroganoff (easily customizable with beef broth or vegetable broth) is sure to become a household favorite. Keywords: noodle stroganoff, creamy mushroom stroganoff, easy weeknight dinner, vegetarian stroganoff, homemade comfort food.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces egg noodles
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 16 ounces cremini or white mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 cups beef or vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 cup sour cream
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.

Step 3

Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute.

Step 4

Add the sliced mushrooms to the skillet and cook for 8-10 minutes until they release their liquid and are golden brown. Season with a pinch of salt and pepper.

Step 5

Sprinkle the flour over the cooked mushrooms and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Gradually pour in the broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes, allowing it to thicken.

Step 7

Stir in the Worcestershire sauce and Dijon mustard, mixing well to combine.

Step 8

Lower the heat and gently fold in the sour cream. Stir until the sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.

Step 9

Add the cooked egg noodles to the skillet and toss to coat in the stroganoff sauce.

Step 10

Serve hot, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	1730.7 grams (1730.7g)

Amount per serving	% Daily Value*
Calories	1656

Total Fat 108.70g	139%
Saturated Fat 50.80g	254%
Polyunsaturated Fat 2.70g
Cholesterol 276mg	92%
Sodium 4623mg	201%
Total Carbohydrate 147.80g	54%
Dietary Fiber 12.00g	43%
Total Sugars 32.20g
Protein 44.40g	89%

Vitamin D 46IU	229%
Calcium 473mg	36%
Iron 11mg	59%
Potassium 2280mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.0%

Protein: 10.2%

Carbs: 33.8%