Plate with Mushroom stroganoff with egg noodles and roasted brussels sprouts

This filling dinner features a medley of mushrooms over delicate egg noodles. It's the perfect dinner idea for the whole family.

1/2 lb. Brussels sprouts (cleaned and outer leaves trimmed, halved or quartered depending on size)
2 tablespoons butter (divided)
2 tablespoons olive oil
1-11/2 lbs. mixed mushrooms (cleaned and stems removed, halve or quartered depending on size)
2 shallots (minced)
2 cloves garlic (minced)
2 sprigs thyme (leaves only)
Kosher salt and cracked black pepper (to taste)
1 tablespoon flour
1/2 cup white wine
1 cup vegetable stock
1 tablespoon Dijon mustard
1/4 cup sour cream or full fat yogurt
1/4 cup chopped parsley
1/2 (1 lb.) package egg noodles (cooked according to package instructions)

Preheat the oven to 375 degrees F.

Toss the halved Brussels sprouts with 1 tablespoon of the olive oil and season with salt and pepper. Roast in the oven for 12-15 minutes until caramelized and tender.

Meanwhile, heat a large skillet over medium high heat and add in the remaining tablespoon olive oil and 1 tablespoon butter. When the butter has melted add in the mushrooms and brown them well, about 7 minutes. Once the mushrooms are brown season with salt and pepper and add in the shallots, garlic, and thyme. Cook until the onions and shallots are tender.

Stir in the flour to coat the mushrooms, deglaze with the wine and cook for an additional 2 minutes until the wine has almost evaporated. Add in the stock. Simmer over medium heat until the mixture begins to thicken, about 4 minutes. Remove from the heat and stir in the mustard and the sour cream. Toss the prepared noodles in the remaining tablespoon of butter. Serve the mushrooms over the buttered egg noodles with a big sprinkle of parsley and the Brussels sprouts scattered on top.