Mushroom Stroganoff

Bring a large pot of salted water to a boil for the noodles. Slice mushrooms 1/4 inch thick. Dice onion and mince garlic.

Add noodles to boiling water and cook according to package directions until al dente. Drain and set aside.

In a large skillet over medium-high heat, melt 1.5 tbsp butter. Add mushrooms in a single layer and cook undisturbed for 3-4 minutes until golden; stir and cook another 2 minutes. Transfer to a plate.

Add remaining 1.5 tbsp butter to the skillet. Sauté diced onion over medium heat for 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Sprinkle flour over the onion-garlic mixture and stir constantly for 1 minute to form a paste. Whisk in vegetable broth slowly, scraping the bottom of the pan to dissolve any browned bits.

Bring broth to a gentle simmer, then reduce heat to low. Stir in paprika and mustard. Remove from heat and whisk in sour cream until smooth. Season with salt and pepper.

Return mushrooms to the skillet and stir gently to coat with sauce. Heat through on low for 2 minutes without boiling.

Divide noodles among serving bowls. Spoon mushroom stroganoff and sauce over noodles. Garnish with fresh parsley and a crack of black pepper.