French Onion Mushroom Stroganoff with Egg Noodles


fresh ingredients


  • 6 oz
    egg noodles
  • 2 oz
    shredded provolone
  • 4 oz
    shredded parmesan
  • 6 oz
    beef stock/base blend
  • 4 oz
    white onion
  • 2 oz
  • 8 oz
  • 1 oz
  • 1 oz
  • 1 oz
    garlic butter
  • 2 oz
    red wine

Not Included

Olive oil 

Salt & pepper


Kitchen Items Needed

Medium pot

Microplane or grater

Medium ovenproof skillet or oven proof dish


cook along



Preheat broiler with an oven rack in the top position;

Bring a medium pot of salted water to a boil;

Peel halve & cut all of the onion into ½-inch pieces;

Slice mushrooms into ¼-inch thick slices;

Coarsely chop parsley leaves & stems.

1Cook Noodles

Add noodles to pot with boiling water & cook, stirring occasionally, until al dente, 4–5 minutes. Drain noodles & set aside until step 5 (to prevent sticking, toss with a drizzle of oil).

2Sautee Veggies

Meanwhile, heat a drizzle of olive oil medium skillet – oven proof preferred – over medium high. Add onions, chopped garlic, wine & mushrooms; season with salt & pepper. Cook, stirring, until tender & browned in spots, 6–7 minutes. (If vegetables are browning too quickly, reduce heat to medium). 

3Make Base & Add Noodles

Stir in stock & base blend to cooked veggies, scraping up any browned bits from bottom of skillet. Bring to a simmer, then carefully stir in noodles, half of the chopped parsley, & garlic butter. Remove skillet from heat; season to taste with salt & pepper. *If you are using an oven proof dish, transfer meal to dish*. Sprinkle both cheeses over top. 

4Broil & Serve

Broil on top oven rack until cheeses are melted & browned in spots, 3–4 minutes (watch closely as broilers vary). Let stand for 5 minutes. Garnish with remaining chopped parsley. Enjoy!