Creamy Mushroom Stroganoff with Egg Noodles Recipe

If you’ve ever craved something rich, comforting, and just a bit indulgent, this Creamy Mushroom Stroganoff with Egg Noodles Recipe is your new best friend. I absolutely love how the earthy mushrooms come together with a savory sauce that’s anchored by a touch of sour cream (or Greek yogurt if you prefer). It’s like a warm hug on a plate, perfect for those chilly evenings or anytime you want a fuss-free dish that still feels special.

When I first tried making this, I discovered it’s a wonderful way to bring out the meaty depth of cremini mushrooms without needing any meat at all. Plus, you get silky egg noodles coated in that luscious sauce—my family goes crazy for it! If you’re looking for a hearty vegetarian meal that’s easy to whip up but packed with flavor, you’re going to want to try this Creamy Mushroom Stroganoff with Egg Noodles Recipe. Trust me, once you make it, it’s going to become one of your go-to weeknight dinners.

this Recipe

Ingredients You’ll Need

This Creamy Mushroom Stroganoff with Egg Noodles Recipe shines because of its fresh, robust ingredients working in harmony. When you pick your mushrooms, try to find creminis that are firm and clean—freshness truly makes a difference here.

• Egg noodles: Use broad, flat egg noodles for the perfect sauce-to-noodle ratio and a classic texture.
• Butter: Dividing it keeps the noodles glossy and helps saute your mushrooms and aromatics.
• Cremini mushrooms: Their earthy depth really carries the dish, but you can mix in shiitake or portobello for variation.
• Onion: Sliced to melt gently and bring sweetness without overpowering.
• Garlic: Crushed, not minced, so you get a mellow garlic flavor throughout.
• Dry white wine: Adds acidity and complexity when deglazing the pan—don’t skip this step if you can help it!
• Mushroom stock: Intensifies the mushroom flavors; homemade or good quality store-bought works great.
• Flour: Helps thicken the sauce for that creamy texture everyone loves.
• Sour cream or Greek yogurt: For a tangy creaminess; Greek yogurt is a lighter option but still delicious.
• Thyme sprigs: Fresh herbs always add a lovely brightness to balance richness.
• Dijon mustard: Brings a subtle tang and depth that lifts the dish beautifully.
• Smoked paprika: Adds a gentle smoky warmth that complements the mushrooms perfectly.
• Fresh parsley or chives: A finishing touch to brighten and add color.
• Sea salt & black pepper: Adjust to taste to bring everything to life.

Variations

I love putting a personal spin on this Creamy Mushroom Stroganoff with Egg Noodles Recipe, and I think you’ll enjoy making it your own too. Whether you want to adjust for dietary needs or just mix up the flavors, there are some easy swaps to try.

• Vegan version: Use olive oil instead of butter and swap sour cream for a coconut or cashew-based cream alternative—I did this once when cooking for friends and it was a hit!
• Extra veggies: Adding sautéed spinach or roasted red peppers really brightened things up during a leftover makeover.
• Spice it up: A pinch of cayenne or a dash of hot sauce gave a nice gentle kick that woke up my taste buds on a slow afternoon.
• Protein add-in: For an even heartier meal, stir in cooked chicken strips or seared tofu cubes.

How to Make Creamy Mushroom Stroganoff with Egg Noodles Recipe

Step 1: Cook your egg noodles and set aside

Fill a large pot with well-salted water (this is key to get those noodles flavorful) and cook the egg noodles according to the package directions. Once done, drain them, toss gently with a tablespoon of butter and a pinch of salt to coat, and set aside. This step ensures your noodles stay tender but don’t get clumpy when you add your stroganoff sauce later.

Step 2: Brown the mushrooms perfectly

Heat two tablespoons of butter in a large skillet over medium heat. Throw in your seasoned cremini mushrooms and let them cook undisturbed for a few minutes to develop that beautiful golden-brown color. Don’t rush this – the caramelization is what brings real umami punch. Once browned, remove them from the skillet and set aside for later.

Step 3: Sauté onions and garlic

In the same skillet, add the remaining tablespoon of butter. Toss in your sliced onions and crushed garlic. Cook gently until the onions turn translucent and sweet, about 5 minutes. Stir occasionally so that the garlic doesn’t burn—this step builds the base flavor for the sauce.

Step 4: Deglaze with white wine

Pour in the white wine to deglaze the pan, scraping up those delicious caramelized bits stuck to the bottom—you’ll be amazed how this elevates the whole dish. Let the wine reduce by about half, which usually takes 3–4 minutes. This concentrates the flavor and balances the richness to come.

Step 5: Build the stroganoff sauce

In a separate bowl, whisk together the mushroom stock and flour until smooth to avoid lumps. Pour this mixture into the skillet along with the browned mushrooms, fresh thyme sprigs, dijon mustard, and smoked paprika. Stir everything together and bring to a gentle simmer. Let it cook for about 8-10 minutes until it thickens into a luscious sauce.

Step 6: Add the sour cream and season

Here’s a trick I learned: scoop out a few tablespoons of the hot sauce liquid and stir it into the sour cream to temper it—this prevents curdling when you add it back into the pan. Once tempered, stir the sour cream mixture into the sauce, blending it in smoothly. Season well with sea salt and freshly ground black pepper to taste.

Step 7: Serve it piping hot over the buttered noodles

Pile that creamy mushroom stroganoff generously on top of your butter-coated egg noodles, and finish with a big sprinkle of fresh chopped parsley or chives for a pop of color and freshness. I find this presentation always wows guests and family alike.

How to Serve Creamy Mushroom Stroganoff with Egg Noodles Recipe

Garnishes

I always finish this dish with a handful of chopped fresh parsley or chives. It adds a subtle oniony brightness and makes the dish look inviting. Sometimes, I like to add a light sprinkle of smoked paprika on top for a little color and smoky aroma.

Side Dishes

My go-to sides to serve with creamy mushroom stroganoff include a crisp green salad with a lemon vinaigrette or some roasted seasonal veggies. Garlic bread is also fantastic to mop up any leftover sauce—your guests will thank you!

Creative Ways to Present

For a dinner party, I’ve served the stroganoff in individual shallow bowls topped with a nest of noodles and a sprig of fresh thyme. It’s simple but elegant. Another fun way is to layer it in a casserole dish, top with breadcrumbs and bake until golden for a cozy, baked stroganoff twist.

Make Ahead and Storage

Storing Leftovers

Leftover creamy mushroom stroganoff keeps really well in an airtight container in the fridge for up to 3 days. I like to keep the noodles and sauce stored together so the flavors meld overnight, but if you prefer, store separately and combine when reheating.

Freezing

I’ve frozen leftover stroganoff before, though I recommend freezing the sauce separately from the noodles if you can. The sauce freezes beautifully, but noodles can become a bit mushy after thawing. When thawing, let the sauce come to room temperature before reheating.

Reheating

The best way I’ve found to reheat this dish is gently on the stovetop over low heat with a splash of water or broth to loosen up the sauce. Stir frequently to keep it creamy and prevent sticking. Microwave works too, but be sure to cover and stir halfway through.

FAQs

Final Thoughts

This Creamy Mushroom Stroganoff with Egg Noodles Recipe is such a gem in my kitchen repertoire. It’s comfort food with a touch of elegance and a whole lot of flavor, making it perfect for any night of the week. I hope you’ll give it a try—it’s one of those dishes that makes meal times cozy, easy, and utterly satisfying. When you do, don’t forget to savor every creamy, mushroomy bite!

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