This one pot Vegetarian Mushroom Stroganoff takes just 10 ingredients. It's a lighter, healthier spin on a classic. Cozy, comforting, and loaded with flavor. This easy weeknight dinner is a family favorite. Can easily be made dairy-free and vegan.

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INGREDIENTS
▢3 tablespoons extra virgin olive oil, divided
▢1 large yellow onion, diced (about 2 cups)
▢1 lb cremini mushrooms, sliced
▢3 cloves garlic, minced
▢1 tablespoon fresh thyme leaves (see note 1)
▢3 tablespoons all purpose flour
▢3½ cups vegetable broth (see note 2)
▢½ teaspoon fine sea salt
▢¼ teaspoon freshly ground black pepper
▢7 oz dried broad egg noodles (see note 3 and 4)
▢½ cup milk (see note 4)
▢Parmesan cheese (for garnish, see note 4 and 5)
▢Chopped flat-leaf parsley (for garnish, optional)

INSTRUCTIONS
1. Sauté onion: Heat 1 tablespoon of the oil in large skillet (or pot) over medium-high heat. Add onion, sauté until golden at the edges, about 5 minutes.

2. Add mushrooms: Add 1 tablespoon of the oil and mushrooms. Sauté until golden brown and any liquid is cooked off, about 8 minutes.

3. Build sauce: Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, and thyme. Cook, stirring frequently, until garlic is fragrant, 1 to 2 minutes. Stir in flour until vegetables are evenly coated. Pour in vegetable stock, salt and pepper, stirring vigorously to prevent clumps and scrape any brown bits off the pan.

4. Cook noodles: Let mixture come to a boil, then add dried noodles. Gently stir the noodles so they're evenly covered with liquid. Cook noodles for 4 minutes. Add milk. Continue cooking, stirring occasionally, until the noodles are al dente, about another 4 minutes. (If the pan starts to look dry, add a splash of more stock. Stir as the noodles cook, so they don't stick to the pan; but be gentle as to avoid breaking the noodles.)

5. Season and serve: Season with more salt and pepper if needed. Garnish with cheese and parsley, and serve immediately.

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