4heaping cups mixed mushroomsabout 12 oz, 240 g, button, shiitake, or baby bella are all great
2Tbspall purpose flour
½cupdry white wine120 mL
1Tbspvegetable bouillonor 3 bouillon cubes
1tspDijon mustard5 g
½cupplain Greek yogurtcan sub dairy-free, 100 g
Pasta: Cook egg noodles according to instructions on the package. Reserve 1 cup of the pasta water after cooking, and strain out the rest of the water. Cover noodles to stay warm.
Flavor Base: Meanwhile, heat oil in a large saute pan over medium heat. Add onion, garlic, and thyme. Cook until onion is soft and translucent, about 5 minutes.
Mushrooms: Roughly chop or slice the mushrooms, then add them to the pan. Continue cooking, stirring occasionally, until the moisture released from the mushrooms has evaporated, about 10 minutes.
Get Saucy: Sprinkle flour over the mushroom mixture, stirring to coat everything. Add the wine, gently scraping the bottom of the pan to incorporate all the tasty flavors into the sauce. Add the bouillon, 1 cup of reserved pasta water, and mustard, stirring to combine.
Serve: Remove from heat and stir in yogurt. Portion egg noodles into serving bowls, topping with mushroom sauce. Serve warm, topped with parsley, salt, and pepper.