One-Pot Creamy Mushroom Stroganoff with Egg Noodles

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender egg noodles simmered with mushrooms in a tangy sour cream sauce, all prepared in one pot for an easy comforting meal. This American-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs egg noodles, unsalted butter, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 520 cal/serving

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Ingredients

12 oz egg noodles
3 tbsp unsalted butter
1 medium yellow onion, diced
2 garlic cloves, minced
12 oz cremini mushrooms, sliced
2 tbsp all-purpose flour
4 cups vegetable broth
1 cup sour cream
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

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Instructions

Step 1: In a large deep skillet or Dutch oven, melt 3 tbsp unsalted butter over medium heat. Add 1 diced medium onion and 2 minced garlic cloves, sauté for 4-5 minutes until translucent and fragrant.
Step 2: Add 12 oz sliced cremini mushrooms and cook for 6-7 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
Step 3: Sprinkle 2 tbsp all-purpose flour over the mushrooms and stir well to coat; cook for 1 minute to remove raw flour taste.
Step 4: Gradually whisk in 4 cups vegetable broth, stirring constantly until the mixture thickens slightly.
Step 5: Stir in 12 oz egg noodles, ensuring they are submerged. Bring to a simmer, cover, and cook for 8-10 minutes, stirring occasionally, until noodles are tender.
Step 6: Remove from heat and stir in 1 cup sour cream, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper until smooth and creamy.
Step 7: Garnish with 2 tbsp chopped fresh parsley before serving warm.