Mushroom Stroganoff Pasta (Printable Version)

Creamy mushroom sauce swirled with egg noodles for a savory, satisfying meal.

# What You’ll Need:

→ Main Ingredients

01 - 12 ounces egg noodles
02 - 8 ounces fresh mushrooms, sliced
03 - 1 medium onion, diced
04 - 1 cup sour cream
05 - 2 tablespoons all-purpose flour
06 - 1 cup vegetable broth
07 - Salt, to taste
08 - Ground black pepper, to taste

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente. Drain and set aside.
02 - In a large skillet over medium heat, add mushrooms and onion. Cook, stirring occasionally, until softened and lightly browned, about 6–8 minutes.
03 - Sprinkle flour evenly over the vegetables. Stir to coat and cook for 1 minute to remove raw flour flavor.
04 - Pour in vegetable broth, stirring constantly to dissolve flour. Allow the mixture to simmer for 3–4 minutes or until slightly thickened.
05 - Reduce heat to low and blend in sour cream. Mix until the sauce is smooth and gently heated through. Season with salt and black pepper to taste.
06 - Add cooked egg noodles to the skillet and toss to evenly coat with the creamy mushroom sauce. Serve immediately.

# Additional Tips::

01 -
  • Quick to prepare on a busy weeknight
  • Delivers rich flavor with simple refrigerator and pantry basics
  • Vegetarian with no hard to find ingredients
02 -
  • High in comforting flavors without any meat
  • Adaptable for a vegan version by swapping in plant based dairy
  • Stays creamy when reheated gently
03 -
  • Brown the mushrooms well for maximum flavor let them sit in the pan undisturbed so they get golden spots
  • Use full fat sour cream for the most luscious silky sauce low fat can make it a bit grainy
  • Taste as you go so each element is seasoned perfectly I sometimes add an extra grind of pepper right before serving just for a bold finish
Go Back