Ingredients
Method
- Bring a large pot of salted water to boil. Cook egg noodles according to package directions until al dente. Drain and set aside.
- While noodles cook, heat butter in a large skillet over medium-high heat. Add sliced mushrooms in a single layer, working in batches if needed. Cook without stirring for 3-4 minutes until golden brown on one side.
- Stir mushrooms and continue cooking for 2-3 minutes until tender and well-browned. Season with salt and pepper. Transfer mushrooms to a plate.
- In the same skillet, add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over onions and stir constantly for 1 minute. Gradually whisk in vegetable broth, scraping up any browned bits from the bottom of the pan.
- In a small bowl, whisk together sour cream, cream cheese, and Dijon mustard until smooth. Slowly add this mixture to the skillet, whisking constantly to prevent curdling.
- Return mushrooms to the skillet along with any accumulated juices. Stir in fresh dill and simmer for 2-3 minutes until sauce thickens slightly.
- Add cooked egg noodles to the skillet and toss gently to coat with sauce. Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately, garnished with fresh parsley and additional dill if desired.
Notes
Leftovers keep in the refrigerator for 3 days. Reheat gently with a splash of broth or milk to loosen the sauce. For a lighter version, substitute Greek yogurt for half the sour cream. Make sure all dairy ingredients are at room temperature before adding to prevent curdling.