Portobello Mushroom Stroganoff

Bring a large pot of salted water to a boil. Add egg noodles and cook until al dente, approximately 7 minutes. Drain and set aside.

Meanwhile, melt butter in a large skillet over medium heat. Add the chopped onion and cook until softened. Increase heat to medium-high and add sliced portobello mushrooms. Cook until the mushrooms are tender and browned, then transfer to a bowl and set aside.

In the same skillet, pour in the vegetable broth, scraping up any bits from the bottom of the pan. Bring to a boil and let simmer until the liquid reduces by one-third. Reduce the heat to low and return the mushrooms and onions to the pan.

Remove the pan from the heat and mix together the sour cream and flour. Stir this mixture into the mushrooms. Return to the stove on low heat, stirring until the sauce thickens. Add parsley and season with salt and pepper to taste. Serve over the cooked egg noodles.