Creating School-Night Sausage Stroganoff is easy when you follow these straightforward steps:

1. Cook the Noodles: Begin by cooking the egg noodles according to package instructions. Drain and set aside.
2. Sauté the Sausage: In a large skillet over medium heat, add the Italian sausage. Cook until browned, breaking it apart as it cooks for an even texture.
3. Add Onion and Garlic: Once the sausage is browned, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
4. Incorporate Mushrooms: Add the sliced mushrooms to the skillet, cooking for another 4-5 minutes until they soften and release their moisture.
5. Make the Sauce: Pour the beef broth and Worcestershire sauce into the skillet. Stir everything together, allowing it to simmer for about 5 minutes.
6. Add Sour Cream: Reduce the heat to low and stir in the sour cream. Mix until fully combined, allowing the sauce to warm through but not boil.
7. Combine Noodles and Sauce: Add the cooked egg noodles to the skillet, tossing them gently to coat with the creamy sauce. Season with salt and pepper to taste.
8. Garnish: Remove the skillet from heat and garnish with freshly chopped parsley for a pop of color and added freshness.
9. Serve: Serve the stroganoff hot, accompanied by crusty bread or a simple side salad if desired.

Optional Variations:

– Mushroom Alternatives: Consider adding peas, bell peppers, or spinach for extra vegetables.
– Gluten-Free Option: Substitute egg noodles with gluten-free pasta.
– Dairy-Free Version: Use coconut cream and dairy-free cheese alternatives.