Ingredients

16 ounces wide egg noodles

3 tablespoons butter, (divided)

1/2 large onion, (diced)

4 cloves garlic, (minced)

16 ounces baby bella mushrooms, (sliced)

1/3 cup dry white wine

1 2/3 cups vegetable broth

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1 pinch ground nutmeg

3 1/2 tablespoons all-purpose flour

1/4 teaspoon dried thyme

1/2 cup plain Greek yogurt

Kosher salt, (to taste)

Freshly cracked black pepper, (to taste)

Fresh parsley, (optional, for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente according to the package instructions. Drain and set aside.

Step 2: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened.

Step 3: Stir in the remaining butter, minced garlic, and sliced mushrooms. Cook for 5 to 7 minutes until the mushrooms are tender and lightly browned.

Step 4: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 3 minutes.

Step 5: In a separate bowl, whisk together the vegetable broth, Worcestershire sauce, and Dijon mustard until well blended. Add the ground nutmeg and flour, mixing until smooth.

Step 6: Pour this mixture into the skillet with the mushrooms and add the dried thyme. Allow the sauce to simmer for about 5 minutes, stirring occasionally, until it thickens slightly.

Step 7: Remove the skillet from heat and stir in the plain Greek yogurt. Season with kosher salt and freshly cracked black pepper to taste.

Step 8: Serve the mushroom stroganoff sauce over the cooked egg noodles. Garnish with chopped fresh parsley if desired.

Tips & Variations

For a vegan version, substitute the butter with olive oil and use a dairy-free yogurt alternative.

Try adding a splash of soy sauce or smoked paprika for deeper flavor.

Use cremini or shiitake mushrooms instead of baby bella for a different texture and taste.

To make this gluten-free, swap the all-purpose flour for a gluten-free flour blend and use gluten-free noodles.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the sauce and noodles separately and store them in the refrigerator. Reheat and combine them just before serving for the best texture.

What can I use instead of white wine?

If you prefer not to use wine, extra vegetable broth or a splash of lemon juice can be used to deglaze the pan, though the flavor will be slightly different.