One-Pot Creamy Mushroom Stroganoff with Egg Noodles
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 (vegetarian) ready in about 35 minutes pairs egg noodles, unsalted butter, medium 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.
Ingredients
- 12 oz egg noodles
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 cloves 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Creamy Mushroom Stroganoff with Egg Noodles take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Creamy Mushroom Stroganoff with Egg Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep egg noodles from drying out.
Can I substitute ingredients in One-Pot Creamy Mushroom Stroganoff with Egg Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Creamy Mushroom Stroganoff with Egg Noodles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Creamy Mushroom Stroganoff with Egg Noodles vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
