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These creamy mushroom egg noodles are pure comfort in about 30 minutes. Tender egg noodles get tossed in a silky, flour-free sauce made with Krakus mushroom soup, sautéed shallot, and sour cream, then topped with crispy golden mushrooms and fresh dill. It tastes like a cozy stroganoff without the long simmer, and it's an easy way to turn leftover mushroom soup into a brand-new dinner.
Noodles with mushrooms and sour cream are a comfort-food favorite in Polish home kitchens, especially in fall and winter when mushroom season is in full swing. This version keeps those classic flavors but skips the flour, letting the mushroom soup reduce into a naturally thick, glossy sauce. It's quick enough for a busy weeknight and cozy enough for a slow Sunday dinner.
This recipe was born from my mushroom soup bowl with roasted sweet potato and brown rice, using the extra soup and seared mushrooms for a second meal. It pairs perfectly with a crisp cucumber salad to balance the creamy sauce.
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Ingredients
Krakus mushroom soup is the star of the sauce, bringing deep, savory mushroom flavor without any flour or heavy cream. A little shallot adds a sweet, homemade base, sour cream makes it rich and tangy, and fresh dill brightens everything up. Egg noodles are tender and hearty, and they hold onto the sauce beautifully.
- Egg noodles
- Mixed mushrooms (oyster, shiitake, cremini)
- Butter
- Shallot or yellow onion
- Garlic
- Krakus mushroom soup (prepared)
- Sour cream
- Fresh dill
- Salt and black pepper
See recipe card for quantities.
Instructions
- Step 1: Cook the egg noodles in salted boiling water according to the package directions. Save ½ cup of the pasta water before draining.
- Step 2: Crisp the mushrooms in butter over medium-high heat without stirring for 3 to 4 minutes, flip, and cook 1 to 2 minutes more. Set them aside on a plate.
- Step 3: In the same skillet, melt more butter and cook the diced shallot for 3 to 4 minutes until soft and lightly golden. Add the garlic for 30 seconds.
- Step 4: Pour in the Krakus mushroom soup and simmer for 3 to 4 minutes until it reduces slightly and coats the back of a spoon.
- Step 5: Take the pan off the heat and whisk in the room-temperature sour cream until smooth and creamy.
- Step 6: Add the noodles and toss to coat, adding pasta water a splash at a time until the sauce is glossy.
- Step 7: Stir in the fresh dill and season to taste with salt and black pepper.
- Step 8: Top with the crispy mushrooms and extra dill, and serve right away.
Hint: Don't pour out all of your pasta water. The starch in it helps the sauce cling to the noodles and keeps it silky instead of thick and gluey. Add it a splash at a time until the sauce looks glossy.
Cook Once, Eat Twice
One jar of Krakus mushroom soup can become two different dinners. Make the mushroom soup bowl one night, then turn the leftovers into these creamy noodles the next.
Substitutions
This recipe is flexible, so use what you have on hand.
- Leftover soup - no prepared soup? Mix ¼ cup of Krakus mushroom soup concentrate with ¾ cup of broth, the same ratio as the package directions.
- Noodles - pappardelle, fettuccine, or rigatoni all work in place of egg noodles.
- Sour cream - plain Greek yogurt adds extra protein. Stir it in off the heat so it stays smooth.
- Shallot - use ½ small yellow onion, finely diced.
- Mushrooms - if you don't have leftover seared mushrooms, crisp 8 ounces of fresh mushrooms the same way.
Cooking for someone who skips meat? Make the soup with vegetable stock or water, and check the soup concentrate label to be sure it fits their needs.
Variations
Switch things up to make this dish fit your family's tastes.
- High protein - add sliced smoked kielbasa, shredded chicken, or seared pork medallions.
- Stroganoff style - toss in thinly sliced seared steak for a quick beef stroganoff.
- Extra veggies - stir in baby spinach or frozen peas with the noodles.
- Kid friendly - skip the dill and serve with a sprinkle of grated Parmesan.
Want to try the original? See my mushroom soup bowl made with the same Krakus mushroom soup.
Equipment
You'll need a large pot for the noodles, a whisk, and a large skillet that's big enough to toss the noodles in the sauce. A cast iron or stainless steel skillet gives the mushrooms the crispiest edges, and the browned bits left behind add flavor to the sauce.
If you use a nonstick skillet, the mushrooms will still cook nicely but won't brown quite as deeply. A wide, deep skillet makes tossing the noodles much easier than a small pan.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the crispy mushrooms in a separate container if you can so they stay crisp. Reheat the noodles gently on the stove with a splash of broth or water to loosen the sauce.
Freezing isn't recommended, since the sour cream sauce can separate and the noodles turn soft once thawed.
Top Tip
Always add the sour cream off the heat. Boiling sour cream can curdle and turn the sauce grainy. Letting it come to room temperature first helps it blend in smooth and creamy.
FAQ
Simmer the mushroom soup for a few minutes so it reduces, then stir in sour cream off the heat. A splash of starchy pasta water helps the sauce turn glossy and cling to the noodles.
Use room-temperature sour cream and whisk it in after you take the pan off the heat. Avoid boiling the sauce once the sour cream is added.
Yes. Mix ¼ cup of Krakus mushroom soup concentrate with ¾ cup of broth to make 1 cup of soup for the sauce.
Pappardelle, fettuccine, and rigatoni all work well. Choose a shape that can hold onto a creamy sauce.
Related
Looking for other recipes like this? Try these:
Creamy Mushroom Dill Egg Noodles
Equipment
- 1 Large Pot
- 1 Large skillet
- 1 Whisk
Ingredients
- 8 ounces egg noodles
- Salt for the pasta water
- Crispy Mushrooms
- 1 to 1½ cups seared mushrooms or 8 ounces fresh mixed mushrooms, torn or sliced
- 1 tablespoon butter
- Sauce
- 1 tablespoon butter
- 1 small shallot or ½ small yellow onion finely diced
- 1 garlic clove minced
- 1 cup prepared Krakus mushroom soup
- ⅓ cup sour cream at room temperature
- ¼ to ½ cup reserved pasta water
- 1 tablespoon chopped fresh dill plus more for garnish
- Salt and black pepper to taste
Instructions
- Cook the egg noodles in salted boiling water according to the package directions. Reserve ½ cup of pasta water, then drain.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3 to 4 minutes until golden and crisp.
- Flip and cook 1 to 2 minutes more. Transfer to a plate.
- In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the shallot and cook for 3 to 4 minutes until soft and lightly golden.
- Add the garlic and cook for 30 seconds.
- Pour in the mushroom soup and simmer for 3 to 4 minutes until slightly reduced and thick enough to coat a spoon.
- Remove the pan from the heat and whisk in the sour cream until smooth.
- Add the noodles to the skillet and toss to coat. Add pasta water a splash at a time until the sauce is glossy.
- Stir in the dill and season with salt and pepper. Top with the crispy mushrooms and extra dill.
Video
Notes
Fresh mushrooms: If you're not using leftover seared mushrooms, cook 8 ounces of fresh mushrooms the same way, adding a pinch of salt at the end.
Sour cream: Add it off the heat to keep it from curdling. Room temperature sour cream blends in more smoothly.
Salt: The soup is already seasoned, so taste before adding more salt.
Storage: Refrigerate leftovers for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce. Freezing isn't recommended, since the sour cream sauce can separate.
