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Warm a spacious pot or deep skillet with butter and olive oil, creating a shimmering cooking surface over medium heat.
Introduce finely diced onions to the pan, sautéing gently until they transform into a translucent, softened state, releasing their sweet aroma.
Incorporate minced garlic and sliced mushrooms, stirring continuously to ensure even cooking and allow the mushrooms to caramelize, developing a rich golden-brown color and tender texture.
Sprinkle all-purpose flour over the mushroom mixture, gently stirring to coat and create a subtle thickening base for the sauce.
Pour in vegetable broth and white wine, whisking thoroughly to prevent any lumps and create a smooth, velvety liquid foundation.
Add thyme, Dijon mustard, and a pinch of salt and pepper, blending the seasonings to enhance the depth of flavors.
Reduce heat and let the mixture simmer, allowing the sauce to gradually thicken and develop a luxurious consistency.
Stir in sour cream or Greek yogurt, creating a creamy, tangy dimension that defines the classic stroganoff profile.
Fold cooked pasta or egg noodles directly into the sauce, ensuring each strand is generously coated with the luscious mushroom mixture.
Garnish with fresh parsley and serve immediately, presenting a comforting, one-pot culinary delight.