Step 1

Heat oil in soup pot, medium heat. Add shallots and cook until softened.

Step 2

Add mushrooms, increase heat and cook until mushrooms release liquid and start to brown.

Step 3

Stir in garlic and cook briefly - don't let garlic brown.

Step 4

Add water, bouillon granules, soy sauce, mustard, 1/2 teaspoon salt and pepper. Bring to boil. Taste for salt and add more if needed.

Step 5

Add egg noodles and boil for 5 minutes until noodles are almost done.

Step 6

In a 2 cup glass measuring cup, mix 1/3 cup sour cream, milk and flour until smooth. Gradually stir in 1/2 cup of the hot soup and whisk until well blended.

Step 7

Slowly, pour milk mixture into soup pot while stirring. Bring to gentle boil, then immediately lower heat an simmer until soup is thickened.

Step 8

Serve with a dollop of sour cream and a sprinkle of parsley. (If you have fresh parsley, even better!)