Hungarian Mushroom Paprikash with Buttered Noodles

Ingredients

• 12 oz broad egg noodles
• 2 tbsp butter, divided
• 1 tbsp olive oil
• 1 1/2 lb cremini mushrooms, sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp sweet Hungarian paprika
• 1 tbsp all-purpose flour
• 1 1/2 cups vegetable broth
• 1/2 cup sour cream
• 1 tsp lemon juice
• 2 tbsp chopped dill and parsley
• Kosher salt and black pepper

Steps

1. Cook noodles in salted water until tender; drain and toss with 1 tablespoon butter.
2. Brown mushrooms in oil in batches, then return all mushrooms and add remaining butter and onion.
3. Cook until onion softens, add garlic, paprika and flour and stir for 1 minute.
4. Whisk in broth and simmer until thick; remove from heat and stir in sour cream and lemon juice.
5. Season the sauce, spoon it over noodles and finish with dill and parsley.

Allergen note: Contains eggs, dairy and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.