This is one of my favorite dishes! Meatless, yet full of flavor this amazing dish will become one of those dishes that you will be so proud to serve to anyone.
1 (8 oz) package egg noodles
1 tables olive oil
2 tables butter, divded
3 (8 oz) packages sliced cremini mushrooms
2 garlic cloves, minced
2 fresh thyme sprigs
1 1/2 teas smoked paprika
1 teas kosher salt
1/2 teas freshly ground black pepper
2 tables flour
1 1/2 cups chicken broth
1 cup sour cream
1 tables chopped fresh flat-leaf parsley
Cook egg noodles according to directions on bag. Remove from heat and cover to keep warm.
Heat olive oil and 1 tables butter in a large skillet over medium 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 to skillet and stir, over low heat, about 2 minutes. Whisk in broth, slowly, constantly stirring. Bring to a boil, stirring. Remove from heat. Stir in sour cream and parsley. Serve on noodles.