Step 1

Heat OLIVE OIL over medium-high heat in a 3.5 quart dutch oven.

Step 2

Add SHALLOT and sauté until tender, stirring as needed. Add GARLIC and MUSHROOMS and continue sautéing until tender, stirring as needed.

Step 3

Add FLOUR and stir until it's absorbed by the mushrooms.

Step 4

Add WINE (or preferred liquid) and scrape browned bits from pan surface to deglaze.

Step 5

Add SALT, PEPPER, BROTH, and EGG NOODLES.

Step 6

Increase heat to HIGH and bring just to a boil. Reduce heat to MED-LOW, cover and simmer about 15 minutes, or until pasta is cooked, stirring as needed.Note: If the stroganoff needs more liquid before the noodles are fully cooked, add more liquid in small amounts as needed.

Step 7

Remove from heat and stir in SOY SAUCE, DIJON, SOUR CREAM, and (optional) PARMESAN CHEESE and PARSLEY.

Step 8

Allow to cool completely and refrigerate in an airtight container up to 5 days.