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.
I made this exactly as instructed and did use sweet smoked paprika. Very quick and easy to make. Next time I would cut the smoky paprika by half. We enjoyed it and my two young children had no problem eating it.
Excellent! I used the paprika I had on hand - it wasn't marked "smoked." I will also lighten this up the next time I make it, and will try making it using different herbs and no paprika. Always happy to have another mushroom recipe on hand.
I just made this for dinner tonight. We really enjoyed it. Quick and easy! We did not find it too salty. I used fresh paprika from Hungary, the spicy paprika and not the sweet. I served it with roasted green beans and bell peppers. I used light sour cream and light cream. Next time I may try it with plain non-fat yogurt (I typically replace sour cream with yogurt) and skim milk to lighten it up a bit. I also poured the sauce into the noodles and stirred it all together.
I've never had regular stroganoff before so I can't say if it tastes similar. It definitely tasted good! However, it was too salty, maybe from the sour cream? I would skip adding salt in step #2 for sure. My other comment is the sauce is a little thin to be served "over" the noodles - we poured it into the noodles and stirred instead, and that worked out great. Thanks for the recipe!