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. 

Southern Living
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Hector Manuel Sanchez

Recipe Summary

20 mins
20 mins
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.