8 ounces of egg noodles
2 tablespoons of butter
1 onion, chopped
2 cloves of garlic, minced
8 ounces of sliced mushrooms
1 tablespoon of flour
1 cup of vegetable broth
1/2 cup of sour cream
1 tablespoon of chopped fresh parsley
Salt and pepper to taste
Cook the egg noodles according to the package instructions and set aside.
Melt the butter in a large skillet over medium-high heat.
Add the onion and garlic and cook for 2-3 minutes, or until the onion is translucent.
Add the sliced mushrooms and cook for another 5-7 minutes, or until the mushrooms are tender.
Sprinkle the flour over the mushrooms and stir to coat evenly.
Pour in the vegetable broth and stir until the mixture is smooth.
Bring the mixture to a boil and then reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened.
Stir in the sour cream and parsley.
Season with salt and pepper to taste.
Serve the mushroom stroganoff over the cooked egg noodles.
Enjoy your delicious and creamy mushroom stroganoff!