# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large yellow onions, thinly sliced
04 - 1 pound cremini or button mushrooms, sliced
05 - 2 garlic cloves, minced
→ Sauce
06 - 1 tablespoon all-purpose flour
07 - 1 teaspoon sweet paprika
08 - ½ cup dry white wine or vegetable broth
09 - 1 cup vegetable broth
10 - 1 tablespoon soy sauce
11 - 1 teaspoon Dijon mustard
12 - ½ cup sour cream
13 - Salt and freshly ground black pepper to taste
→ Pasta
14 - 10 ounces wide egg noodles
15 - Salt for pasta water
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and set aside.
02 - While noodles cook, heat butter and olive oil in a large skillet over medium heat. Add sliced onions and sauté for 5 to 6 minutes, stirring occasionally, until softened and lightly golden.
03 - Add mushrooms to the skillet and cook for 7 to 8 minutes, stirring occasionally, until deeply browned and most liquid has evaporated.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Sprinkle flour and sweet paprika over the vegetables. Stir well and cook for 1 minute to eliminate the raw flour taste.
06 - Pour in white wine or extra vegetable broth, scraping any browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes until slightly reduced.
07 - Add vegetable broth, soy sauce, and Dijon mustard. Stir well, bring to a gentle simmer, and cook for 4 to 5 minutes until the sauce thickens.
08 - Reduce heat to low. Stir in sour cream until smooth and heated through, taking care not to boil. Season to taste with salt and pepper.
09 - Serve stroganoff immediately over cooked egg noodles. Garnish with chopped fresh parsley.
