Creamy mushroom stroganoff with egg noodles is a comforting dinner built around browned mushrooms and a silky sauce. Onion, garlic, and thyme give the mushrooms a savory base. Vegetable broth, cream, and a small spoonful of sour cream make a sauce that clings to broad egg noodles without hiding their texture.
RECIPE CARD
Creamy Mushroom Stroganoff with Egg Noodles
Ingredients
- 12 ounces dry egg noodles
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 16 ounces cremini or button mushrooms, sliced
- 1 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 cup heavy cream
- 2 tablespoons sour cream
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for serving
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Cook the egg noodles: Bring a large pot of water to a boil and salt it. Add the egg noodles and cook according to the package until just…
- Soften the onion and garlic: While the noodles cook, melt the butter in a wide skillet over medium heat. Add the onion and cook for 3 to 4 minutes,…
- Brown the mushrooms: Spread the mushrooms in the skillet. Cook for 7 to 10 minutes, stirring occasionally, until they release moisture and begin to brown. If the…
- Add flour and vegetable broth: Sprinkle flour over the browned mushrooms. Stir for about 1 minute so it coats the vegetables and loses its raw taste. Add vegetable broth…
- Simmer with cream: Pour in the cream and stir until uniform. Lower the heat to a gentle simmer and cook for 3 to 4 minutes. Stir along…
- Fold in the sour cream: Turn the heat to low or move the skillet off the burner. Add the sour cream and stir until no white streaks remain. Avoid…
- Toss the noodles with sauce: Add the drained noodles to the skillet. Fold them through the sauce with tongs until evenly coated, keeping the heat low. Let them warm…
- Garnish and serve: Divide the stroganoff among warm bowls and scatter the chopped parsley over each serving. Serve immediately while the sauce is silky. If it sits…
Give the mushrooms room to brown before adding liquid. Cook the noodles separately, reserve some starchy water, and combine them only when the sauce is ready. Keep the heat low when sour cream goes in so it stays smooth. Parsley adds freshness at the end.
Why You’ll Love It
- Deep mushroom flavor: Browning the slices before simmering gives the sauce a savory foundation.
- Practical timing: The noodles can cook while the skillet sauce comes together.
- Flexible finish: Reserved noodle water lets you adjust the sauce just before serving.
Ingredients
- 12 ounces dry egg noodles
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 16 ounces cremini or button mushrooms, sliced
- 1 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 cup heavy cream
- 2 tablespoons sour cream
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for serving
Cremini mushrooms have a deeper flavor, while button mushrooms also work. Slice them evenly. Choose low-sodium vegetable broth for seasoning control. Salt the noodle water separately, then taste the sauce before salting the skillet. Full-fat sour cream is less likely to curdle when stirred in away from a boil.
Step-by-Step Instructions
Step 1: Cook the egg noodles
Bring a large pot of water to a boil and salt it. Add the egg noodles and cook according to the package until just tender. Before draining, scoop out about 1 cup of cooking water. Drain the noodles without rinsing; surface starch helps the sauce cling. If the sauce is several minutes away, leave the noodles in the colander and toss before combining so they do not clump. Avoid overcooking, since they will warm in the sauce later.
Step 2: Soften the onion and garlic
While the noodles cook, melt the butter in a wide skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until translucent. Stir in the garlic and cook for about 30 seconds until fragrant. Keep it moving so it does not scorch. A wide skillet gives the mushrooms room in the next step. If your pan is small, brown them in two batches.
Step 3: Brown the mushrooms
Spread the mushrooms in the skillet. Cook for 7 to 10 minutes, stirring occasionally, until they release moisture and begin to brown. If the pan looks wet, cook until the liquid mostly evaporates. Crowded mushrooms steam; brown a second batch separately if needed, then return everything to the pan. Stir in thyme and black pepper. Add most of the salt after the broth reduces, especially if it is seasoned.
Step 4: Add flour and vegetable broth
Sprinkle flour over the browned mushrooms. Stir for about 1 minute so it coats the vegetables and loses its raw taste. Add vegetable broth gradually while stirring and scraping browned bits from the skillet. Adding liquid in stages prevents lumps. Simmer gently for 2 minutes; it should thicken slightly. Stir any dry patch into the broth before adding cream.
Step 5: Simmer with cream
Pour in the cream and stir until uniform. Lower the heat to a gentle simmer and cook for 3 to 4 minutes. Stir along the pan bottom so the sauce does not stick. It should coat a spoon but still flow; noodles will absorb some. If it thickens before the noodles are ready, add reserved noodle water. Taste and salt if needed.
Step 6: Fold in the sour cream
Turn the heat to low or move the skillet off the burner. Add the sour cream and stir until no white streaks remain. Avoid boiling the sauce after this point, which can make sour cream separate. Taste again for salt, pepper, and thyme. The sauce should be creamy and lightly tangy, with plenty of visible mushroom slices. If you want a looser coating for the noodles, add the reserved cooking water a tablespoon or two at a time rather than thinning the entire skillet at once.
Step 7: Toss the noodles with sauce
Add the drained noodles to the skillet. Fold them through the sauce with tongs until evenly coated, keeping the heat low. Let them warm together for about 1 minute without letting the sauce boil. The noodles should look glossy, with mushrooms distributed throughout rather than sitting only on top. Add another splash of reserved noodle water if they tighten up or the sauce disappears into the pasta. Taste one noodle and make the final seasoning adjustment before plating.
Step 8: Garnish and serve
Divide the stroganoff among warm bowls and scatter the chopped parsley over each serving. Serve immediately while the sauce is silky. If it sits in the pan, the noodles continue to soak up liquid; stir in a little warm broth or noodle water before serving any second portions. Refrigerate leftovers promptly in a covered container. Reheat gently with a splash of water over low heat, stirring until hot throughout, rather than bringing the cream sauce to a vigorous boil.
Substitutions & Variations
A mix of cremini, button, and shiitake mushrooms adds variety, but keep the total mushroom weight close to 16 ounces. Use wide pasta or another noodle if egg noodles are unavailable; adjust the cooking time to its package. For a dairy-free version, use olive oil and an unsweetened cooking cream designed for savory dishes, then omit or replace the sour cream. Those swaps will change the flavor and thickness, so add liquid slowly. A small spoonful of Dijon mustard can sharpen the finished sauce, though it is optional and should be added after the cream.
What to Serve With
This is substantial enough as a main dish. Add a crisp green salad or garlic lemon roasted cauliflower steaks to balance the creamy sauce. If you want a larger dinner, serve smaller portions alongside spinach and feta stuffed chicken breasts. Keep any extra sides simply seasoned so the mushroom flavor remains the focus.
Frequently Asked Questions
Why are my mushrooms pale instead of browned?
They may be crowded or still releasing water. Use a wide skillet, cook in batches if needed, and wait for visible moisture to evaporate before adding flour and broth. Stir occasionally rather than constantly so the slices have time against the hot pan.
Can I make the sauce ahead of time?
Yes. Make the mushroom sauce through the cream stage and refrigerate it covered after cooling. Reheat gently, then stir in sour cream off the boil. Cook fresh noodles and toss them with the warmed sauce just before serving for the best texture.
How do I fix a sauce that is too thick?
Stir in reserved noodle water, warm vegetable broth, or plain water a little at a time until the sauce coats the noodles easily. If it is too thin, simmer it briefly before adding sour cream or noodles; the pasta will also absorb some liquid.