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Drizzle a little olive oil in a saucepan over a medium heat. While the oil heats up, peel and dice the onion. Add the onion to the saucepan and fry for 5 minutes.
Thinly slice the mushrooms and add them to the saucepan. Fry for 10 minutes.
Meanwhile peel and dice the garlic and add to the saucepan along with the paprika and chilli powder. Fy for 2 minutes.
Add in the mustard, vegetable stock, soy sauce, pasta and 200ml (7fl.oz) of water. Bring the mixture to the boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally until the sauce has thickened up and the pasta is al dente. Meanwhile roughly chop the parsley.
Stir in the soya cream, lemon juice, a handful of chopped parsley (leave some parsley for decoration) and season to taste with salt and pepper.
Divide the mushroom stroganoff between 3 or 4 bowls and finish with some chopped parsley and freshly ground black pepper.