It's a classic that deserves a spot on your family dinner table. Smoked paprika adds depth to this meatless dish, while wide egg noodles take us back to our childhood. Not to mention, that creamy mushroom-studded sauce makes the hearty dish both savory and delicious.
1 (8-oz.) package egg noodles
1 tablespoon olive oil
2 tablespoons butter, divided
2 (8-oz.) packages sliced cremini mushrooms
2 garlic cloves, minced
2 fresh thyme sprigs
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup sour cream
1 tablespoon chopped fresh flat-leaf parsley
How to Make It
Cook egg noodles according to package directions. Remove from heat, and cover to keep warm.
Heat olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms, and cook 5 minutes. Stir in garlic and next 4 ingredients, and cook, stirring occasionally, 3 minutes or until mushrooms are slightly browned.
Add flour and remaining butter, and cook, stirring constantly, 2 minutes. Whisk in broth, and bring to boil, whisking constantly; boil, whisking constantly, 5 minutes. Remove from heat. Stir in sour cream and parsley, and serve over noodles.