Lentil Mushroom Stroganoff
from Well Plated

¼ cup chopped parsley, plus additional for garnish

½ cup low fat sour cream

½ cup plain Greek yogurt

1 tablespoon Worcestershire sauce (omit to make vegetarian, tasting recipe for extra salt as needed)

3 tablespoons brandy (or substitute balsamic vinegar)

1 ¼ teaspoons kosher salt

2 teaspoons dried thyme

20 ounces baby bella mushrooms, sliced

4 cloves garlic, minced

1 large yellow onion, chopped

1 tablespoon extra virgin olive oil, plus extra for tossing pasta

8 ounces No Yolks Extra Broad Egg Noodles

¾ cup dry lentils

¾ teaspoon black pepper