Begin by finely chopping the onion and mincing the garlic. Slice the mushrooms and seitan into uniform pieces to ensure even cooking. Gather all your ingredients and equipment to start your Mushroom and Seitan Stroganoff effortlessly.

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and sauté them for about 5-7 minutes until they become translucent and fragrant.

Introduce the minced garlic to the skillet, stirring it in gently. Sauté for another 1-2 minutes, being careful not to let it brown.

Raise the heat slightly and add the sliced mushrooms to the skillet. Cook for about 8-10 minutes until they are golden brown and have released most of their moisture.

Push the cooked mushrooms to one side of the skillet and add the thinly sliced seitan. Cook for another 3-4 minutes, allowing it to brown slightly.

Sprinkle a tablespoon of flour evenly over the mushroom and seitan mixture. Stir well for about 2 minutes to incorporate it fully.

Gradually pour in 1½ cups of vegetable broth while continuously stirring to avoid lumps.

Add 1 cup of dairy-free sour cream, 1 tablespoon of Dijon mustard, and 1 tablespoon of soy sauce to the skillet. Sprinkle in the smoked paprika and thyme, then stir well.

While your sauce simmers, bring a pot of salted water to a boil. Add 12 ounces of wide egg noodles and cook according to package instructions until al dente.

Finally, choose to either mix the cooked noodles with your creamy sauce or serve the sauce ladled over the noodles. Garnish with fresh parsley and lemon wedges.