In a medium saucepan, combine 1 cup of rinsed lentils with 3 cups of water over high heat. Once boiling, reduce to a gentle simmer for 20-25 minutes until tender, then drain.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and sauté for 3-4 minutes until translucent. Stir in 3 minced garlic cloves and 8 ounces of sliced mushrooms, cooking for another 5-7 minutes until browned.

Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of paprika, stirring to blend. Add 1 tablespoon of soy sauce and cook for 1-2 minutes to infuse the flavors.

Dust the mixture with 2 tablespoons of flour, stirring well to prevent lumps. Gradually pour in 2 cups of vegetable broth while continuously stirring. Let the sauce simmer for about 5 minutes or until thickened.

Lower the heat and gently fold in the cooked lentils and 1 cup of sour cream. Mix until well combined and season with salt and pepper to taste.

Cook 8 ounces of egg noodles or gluten-free pasta according to package instructions. Drain and set aside.

Serve the stroganoff over the prepared noodles and garnish with chopped parsley.