Step 1

Heat neutral oil in a wide pot over medium heat. Add the onion and cook for 5–7 minutes until it softens. Add the mushrooms and continue cooking, stirring often, for 8–10 minutes to brown the mushrooms. Season with salt and pepper.

Step 2

Melt the butter into the pot and add the thyme, paprika, and garlic powder. Cook for 1 minute until fragrant.

Step 3

Sprinkle the flour over the vegetables and toss to coat. Cook for 1–2 minutes.

Step 4

Add a ladle of the water or broth and stir after adding to create a slurry. Continue adding the water in increments, stirring after each addition, until all the liquid has been incorporated. Stir in the Dijon mustard, Worcestershire sauce, and chickpeas. Bring to a boil and then reduce heat and simmer for 20 minutes. Taste and add salt and pepper as needed.

Step 5

Boil the egg noodles in salted water according to package instructions. Drain and transfer to a large serving bowl.

Step 6

Taste the stroganoff and add salt and pepper if needed. Pour the sour cream into a small bowl and add a few big spoonfuls of the stroganoff to the sour cream to temper it. Stir until combined. The sour cream should be warm to the touch.

Step 7

Pour the sour cream mixture into the pot and add the parsley and lemon juice. Simmer for 5 minutes. Turn off the heat.

Step 8

Spoon half the mixture over the cooked egg noodles and toss to coat. Pour the remaining sauce on top and serve with lemon wedges. Enjoy!