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.
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Recipe Information
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)
- to taste salt
- to taste black pepper
Instructions
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.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
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.
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.
Sprinkle the flour over the cooked mushrooms and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
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.
Stir in the Worcestershire sauce and Dijon mustard, mixing well to combine.
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.
Add the cooked egg noodles to the skillet and toss to coat in the stroganoff sauce.
Serve hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.1 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 648 mg | 14% | |
*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.
