8 ounces uncooked egg noodles

2 tablespoons extra virgin olive oil

1 large shallot, thinly sliced

4 cups mixed mushrooms, sliced

kosher salt and black pepper

3 tablespoons salted butter

2 cloves garlic, chopped

2 tablespoons fresh thyme leaves

1 tablespoon fresh chopped sage

2 tablespoons flour

1 cup low sodium chicken or vegetable broth

1 cup dry white wine (or additional broth)

1 tablespoon Worcestershire sauce

1 teaspoon balsamic vinegar

1/2 cup canned coconut milk or heavy whipping cream

1/4 cup fresh parsley, roughly chopped

Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain.

Heat the olive oil in a large skillet over high heat. When oil is hot, add the shallots and cook until slightly translucent, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 2-3 minutes. Remove half the mushrooms from the skillet to a plate and set aside.

Sprinkle the flour over the mushrooms and cook, stirring to incorporate, for another minute. Slowly pour in the chicken broth, wine, Worcestershire, balsamic vinegar, and season with salt and pepper. Bring the sauce to a low boil, then reduce the heat to medium, simmer for 5 minutes or until the sauce has thickened slightly. Stir in the milk, cooking another 2-3 minutes.

Add the noodles, reserved mushrooms, and parsley to the sauce, tossing to combine.

Divide the noodles among plates. Top with fresh thyme and pepper. Enjoy!

Note: You can also add thinly sliced filet steak to this dish to make it a Beefy Mushroom Stroganoff. Super Delish!