Step 1

Heat the oil in a nonstick skillet. Once the oil is hot, add the onion and sauté for about 5 minutes until the onion is soft and translucent. Add the garlic cloves and continue to cook for another 2 minutes.

Step 2

Add the chopped mushrooms to the pan and sauté for another 5-6 minutes until the mushrooms are soft and golden.

Step 3

Mix the paprika and mustard and add to the pan and make sure that the mushrooms are coated. Pour the stock into the pan and stir. Simmer gently for about 5 minutes. Remove the pan from the heat and stir in the sour cream.

Step 4

Mix in the chopped parsley and serve over egg noodles.