Mushroom Stroganoff

Ingredients:

• 1 lb mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/4 cup chopped parsley
• Salt and pepper to taste
• 8 oz egg noodles

Instructions:

1. In a large skillet, heat the butter and olive oil over medium heat.
2. Add mushrooms, onion, and garlic. Cook until soft and lightly browned, about 8 minutes.
3. Remove the mushroom mixture from the skillet and set aside.
4. In the same skillet, add the vegetable broth, sour cream, Dijon mustard, Worcestershire sauce, and parsley. Stir to combine.
5. Bring the mixture to a simmer and let cook for 5 minutes.
6. In a separate pot, cook the egg noodles according to package instructions.
7. Add the mushroom mixture back to the skillet with the sauce. Season with salt and pepper to taste.
8. Serve the mushroom stroganoff over the cooked egg noodles.