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A lighter, one-pot stroganoff where golden mushrooms and thyme infuse a silky, savory sauce that clings to tender egg noodles. Cozy, comforting, and brimming with umami-rich flavor.
Heat 1 tablespoon olive oil in a large skillet or pot over medium-high heat. Add the onion and sauté until golden at the edges, about 5 minutes.
Add 1 tablespoon olive oil and the mushrooms; cook until browned and their liquid has evaporated, about 8 minutes.
Reduce heat to medium. Add the remaining 1 tablespoon olive oil, garlic, and thyme; cook, stirring, until fragrant, 1 to 2 minutes.
Stir in the flour to coat the vegetables. Pour in the vegetable broth, salt, and pepper, stirring vigorously to prevent lumps and scraping up any browned bits.
Bring to a boil, then add the dried noodles and gently stir to submerge. Cook for 4 minutes.
Add the milk and continue cooking, stirring occasionally, until noodles are al dente and the sauce is silky, about 4 minutes more. If the pan looks dry, add a splash more broth.
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with Parmesan and chopped parsley.
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