A delightful twist on the classic stroganoff, featuring a creamy mushroom sauce served over herbed noodles.
Bring a large pot of water to a boil.
Adding a pinch of salt to the water enhances the flavor of the noodles.
Melt the butter in a skillet over medium heat and sauté the onion until softened.
Cook the onion until translucent for the best flavor.
Add the bell pepper and garlic to the skillet and cook for 2 minutes.
Stir constantly to prevent the garlic from burning.
Add the mushrooms and cook until browned and the liquid has evaporated.
Cooking the mushrooms thoroughly enhances their flavor.
Sprinkle the flour and nutmeg over the mushrooms and stir well.
Ensure the flour is evenly distributed to avoid lumps.
Pour in the broth and bring to a simmer, stirring until thickened.
Simmering allows the flavors to meld together.
Cook the noodles in the boiling water according to package instructions, then drain.
Do not overcook the noodles; they should be al dente.
Stir the sour cream into the mushroom mixture and heat gently.
Avoid boiling the sour cream to prevent curdling.
Combine the noodles and mushroom sauce in a serving bowl and garnish with parsley.
Toss gently to coat the noodles evenly with the sauce.
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