Mushroom Stroganoff

1. Cook Egg Noodles

Cook 10 ounces of extra-wide egg noodles in a large pot of boiling water for 18 to 22 minutes, or until they are tender but still firm to the bite. Drain and set aside, keeping them warm.

2. Sauté First Batch of Mushrooms

In a 10-inch sauté pan, melt 1 tablespoon of unsalted butter over medium-high heat. Add half of the thinly sliced portobello mushrooms and ½ teaspoon of kosher salt. Sauté for about 5 to 6 minutes, until deeply browned.

3. Sauté Second Batch of Mushrooms and Scallions

Add the remaining butter to the pan. Once melted, add the rest of the mushrooms, another ½ teaspoon of salt, and the white parts of the scallions. Sauté until browned and scallions are tender, about 5 to 6 minutes.

4. Thicken with Flour and Beef Broth

Sprinkle 1 tablespoon of all-purpose flour over the mushroom mixture and stir for 1 minute. Gradually pour in 14 ounces of beef broth, and simmer for 10 to 12 minutes until thickened slightly.

5. Add Sour Cream and Goat Cheese

Reduce heat to low and stir in 1 cup of sour cream and 4 ounces of goat cheese until melted into the sauce. Season with ½ teaspoon of freshly ground black pepper.

6. Combine Noodles and Mushroom Mixture

Combine the cooked noodles with the mushroom mixture, stirring gently to coat the noodles evenly with the sauce. Garnish with the green tops of the scallions and additional black pepper.