Rose M. Helle


Did you ever see a recipe in a magazine and think "I just really have to try that", "or that looks yummy!?" I found this in a Sept 2015 Southern Living magazine and just had to try it! The recipe stated is only for 4 servings, but I feel it could be a side dish for 8 just as easily without doubling it.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 1 pkg
    (8oz) egg noodles (i did use extra noodles)
  • 1 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    butter, divided
  • 2 pkg
    (8oz) sliced cremini mushrooms
  • 2
    garllc cloves, minced
  • 2 sprig(s)
    fresh thyme
  • 1-1/2 tsp
    smoked paprika
  • 1 tsp
    kosher salt
  • 1/2 tsp
    freshly ground black pepper
  • 2 Tbsp
    all purpose flour
  • 1-1/2 c
    chicken broth
  • 1 c
    sour cream
  • 1 Tbsp
    chopped fresh parsley



  1. Cook egg noodles according to package directions. Remove from heat and cover to keep warm.
  2. Heat olive oil and 1 Tablespoon of the butter - add mushrooms, cook 3 minutes. Stir in garlic and next 4 ingredients and cook, stirring occasionally for 5 minutes or until mushrooms are slightly browned.
  3. Add the flour and remaining butter and cook, stirring constantly. Whisk in broth and bring to a boil, whisking constantly for 5 minutes.
  4. Remove from heat. Stir in sour cream and parsley. Serve over noodles.

Printable Recipe Card


Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian

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