In a medium saucepan, combine lentils and 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until lentils are tender. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until mushrooms are browned.

Stir in dried thyme, paprika, and soy sauce. Cook for 1-2 minutes to combine flavors.

Sprinkle flour over the mushroom mixture and stir well to coat. Gradually add vegetable broth, stirring constantly to avoid lumps. Bring to a simmer and let it thicken for about 5 minutes.

Reduce heat to low and stir in the cooked lentils and sour cream (or yogurt). Mix until well combined and heated through. Season with salt and pepper to taste.

Meanwhile, cook egg noodles according to package instructions. Drain and set aside.

Serve the stroganoff over the cooked noodles, garnished with fresh parsley.