Creamy Mushroom Stroganoff

Cook egg noodles according to package directions, then drain and set aside.

Heat olive oil and butter over medium heat in a large skillet. Add chopped onions and cook until softened, about 3 to 4 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add sliced mushrooms and sauté for 6 to 8 minutes until they release moisture and begin to brown.

Sprinkle flour over mushrooms and stir continuously for 1 to 2 minutes to form a roux.

Mix in tomato paste, paprika, and Dijon mustard until fully combined.

Gradually pour in vegetable broth while stirring to prevent lumps. Lower heat to a gentle simmer.

Stir in sour cream, optional heavy cream, and Worcestershire sauce. Simmer gently for 3 to 5 minutes until the sauce thickens.

Adjust seasoning with salt and black pepper. Either toss cooked noodles into the sauce or serve the sauce over the noodles.

Sprinkle chopped fresh parsley on top before serving.