This Beef Stroganoff soup recipe is a fun and easy twist on a dinnertime favourite. Soup is a fantastic quick and simple solution for busy weeknights. Add a simple side salad and a crusty piece of rustic bread and you've got a great meal solution.
In Dutch oven or large heavy-bottomed saucepan, heat olive oil over medium-high heat.
Sauté carrots, onion, garlic and thyme until onion is softened, about 2 minutes. Add ground beef and cremini mushrooms; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3 minutes. Stir in Dijon mustard and Worcestershire sauce; cook until slightly thickened, about 1 minute.
Add beef broth, broad egg noodles, salt and pepper; bring to boil. Reduce heat, cover and simmer until noodles are tender, about 6 minutes.
Stir in frozen peas and sour cream; cook until heated through, about 1 minute. Sprinkle with chopped fresh parsley.