Sort ingredients
lindseymichele25
QR Code
Listen
Pdf
Cook egg noodles according to the package instructions. Reserve 1 cup of the pasta water after cooking, then strain out the rest of the water. Cover the noodles to stay warm.
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.
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.
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.
Remove from heat and stir in the yogurt. Portion egg noodles into serving bowls, topping with mushroom sauce. Serve warm, topped with parsley, salt, and pepper.