Skillet Mushroom Stroganoff

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Skillet Mushroom Stroganoff

This one-pan Mushroom Stroganoff is a creamy, comforting skillet dinner made with tender egg noodles, savory mushrooms, and a rich, tangy sauce—perfect for busy weeknights!

Course Main Course

Cuisine American

Keyword egg noodles, stroganoff

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 353kcal

Author Stacie Vaughan

Ingredients

2 tbsp unsalted butter
1 tbsp extra virgin olive oil
1 sweet onion diced
3 cloves garlic minced
1 package sliced cremini mushrooms 8oz/227g package
1 package sliced white button mushrooms 8oz/227g package
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tbsp Worcestershire sauce
1 tbsp all-purpose flour
2 cups vegetable broth
3 ½ cups egg noodles uncooked
½ cup sour cream
¼ cup grated Parmesan cheese
2 tbsp fresh parsley chopped

US Customary - Metric

Instructions

In a large skillet over medium heat, melt the butter and olive oil. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
Add the mushrooms, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in smoked paprika and Worcestershire sauce. Sprinkle the flour over the mixture and cook for 1 minute, stirring constantly.
Pour in the vegetable broth and stir well, scraping up any bits from the bottom of the pan. Bring to a boil.
Reduce the heat to medium-low. Add the uncooked egg noodles to the skillet. Stir to coat them in the sauce. Cover and let simmer for about 10 minutes, stirring occasionally, until the noodles are tender.
Reduce the heat to low and stir in the sour cream and Parmesan cheese. Cook for 2 more minutes until heated through and creamy.
Remove from heat and sprinkle with fresh parsley. Serve hot and enjoy!

Notes

Sour Cream Tip: Use room temperature sour cream to prevent curdling when stirred into the hot skillet.
Greek Yogurt Option: Plain Greek yogurt can be used instead of sour cream for a lighter variation—add it at the very end.
Herb Swap: Try adding 1 tsp of fresh thyme with the mushrooms for extra flavor.
Mushroom Variations: Feel free to swap in other varieties like portobello, shiitake, or oyster mushrooms.
Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce.
Not Freezer-Friendly: Due to the dairy, freezing is not recommended as it may affect the texture.

Nutrition