Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 shallot, chopped
- 3 garlic cloves, minced
- 8 oz cremini or baby bella mushrooms, sliced
- 6 oz portobello caps, sliced
- 16 oz egg noodles
- 32 oz beef broth or beef stock (or vegetable stock)
- 4 oz sour cream
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in large skillet over medium-high heat.
- Add shallots and minced garlic and cook for 2 – 3 minutes until fragrant.
- Add mushrooms and cook until mushrooms have cooked down about 5 mins.
- Add egg noodles and beef stock, cover and let simmer for 10 minutes, stirring occasionally.
- Stir in sour cream and cover for another 5 minutes or until egg noodles are cooked.
- Season with sea salt and black pepper.
- Garnish with grated cheese if desired.
- Serve immediately!
- Enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: One Pot
Nutrition
- Serving Size: 1 cup
- Calories: 289
- Sugar: 2.1 g
- Sodium: 234.7 mg
- Fat: 7.6 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 43.6 g
- Fiber: 2.8 g
- Protein: 11.4 g
- Cholesterol: 20 mg