27. Mushroom Stroganoff

8 ounces uncooked ribbon noodles
1 tablespoon olive oil
1 yellow onion, chopped
3 tablespoons whole wheat flour, divided
2 cups beefless beef broth or vegetable broth
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon tomato paste
1 ½ pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon salt
1 tablespoon white wine vinegar
¼ cup vegan sour cream (optional)
10 turns of fresh ground black pepper
¼ cup flat-leaf parsley, minced

Cook the noodles according to the package directions. Undercook them slightly as they will cook more when incorporated into the sauce. Drain and set aside.
In a large saucepan, heat olive oil over medium heat and sauté the onions for 3 minutes.
Add 2 tablespoons of flour and cook for 30 seconds, stirring constantly.
Gradually add the broth, soy sauce, lemon juice, and tomato paste, stirring constantly. Cook until the mixture becomes thick and bubbly, about 1 minute.
Add the mushrooms, thyme, sage, and salt. Stir to combine and cook for 5 minutes, stirring frequently until the mushrooms shrink in size.
Add the white wine vinegar and simmer for 4 more minutes.
Add the noodles, vegan sour cream (if using), remaining tablespoon of flour, black pepper, and parsley. Cook on low heat for an additional 5 minutes, stirring to combine.
Garnish with parsley and serve immediately.