Begin by finely chopping one onion and mincing three cloves of garlic. Next, slice your choice of mushrooms, ideally around 10 ounces, into even pieces to ensure consistent cooking. Finally, cut 8 ounces of seitan into thin strips.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions to the pan and sauté them for 5 to 7 minutes until they turn translucent and fragrant.

Add the minced garlic to the skillet. Sauté for an additional 1 to 2 minutes, stirring constantly to prevent burning.

Increase the heat to medium-high and add your sliced mushrooms to the pan. Cook for about 8 to 10 minutes, stirring occasionally, until the mushrooms are golden brown.

Push the mushroom mixture to one side of the skillet, adding a little more oil if necessary. Place the seitan strips in the cleared space and brown them for about 3 to 4 minutes.

Sprinkle 1 tablespoon of flour evenly over the mixture in the skillet. Stir for about 2 minutes, then slowly pour in 1 ½ cups of vegetable broth while continuously stirring.

Reduce the heat to low and mix in 1 cup of dairy-free sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon of soy sauce, 1 teaspoon of smoked paprika, and ½ teaspoon of dried thyme. Allow to simmer.

While the stroganoff simmers, bring a separate pot of salted water to a boil. Cook your egg noodles or pappardelle according to package instructions until al dente.

Once the pasta is cooked and drained, mix it directly into the skillet with the stroganoff sauce or serve the sauce over the noodles.

Garnish with freshly chopped parsley and serve alongside lemon wedges.