Mushroom Stroganoff

Fill a large pot with water and bring to a boil. While the water is heating, start making the stroganoff.

Melt 1 tablespoon of butter in a large skillet over medium heat. Add onions and sauté until softened, about 5 minutes. Add the remaining tablespoon of butter and add the garlic and mushrooms, and stir to combine. Sauté for an additional 5-7 minutes, until the mushrooms are cooked and have shrunk slightly in size.

Add the wine and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 4 minutes.

In a separate bowl, whisk the vegetable broth, soy sauce, tomato paste, and flour together until smooth. At this point, start cooking the egg noodles according to the package instructions.

Pour the vegetable stock mixture into the pan and stir to combine. Then add the thyme, salt, and pepper. Let the mixture simmer for 5-8 minutes, stirring occasionally, until slightly thickened.

Next, add in the Greek yogurt into the sauce. Then, add in the parsley and grated parmesan and stir until everything is combined. Taste and adjust seasonings as needed (more salt, pepper, and thyme). Continue simmering for 3-5 minutes.

Divide the cooked noodles into bowls or plates, then serve the mushroom stroganoff overtop. Garnish with additional parsley and/or parmesan and enjoy!