Begin by gathering all your ingredients for the Mushroom and Seitan Stroganoff. Chop the onion and mince the garlic, then clean and slice your mushrooms into thick pieces. Thinly slice the seitan to ensure it cooks evenly.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent and lightly caramelized for about 5-7 minutes. Stir in minced garlic and cook for an additional 1-2 minutes.

Add the sliced mushrooms to the skillet, increasing the heat to medium-high. Sauté for about 8-10 minutes, or until they are golden brown.

Push the sautéed mushrooms to one side and add seitan to the empty side. Cook for 3-4 minutes, stirring occasionally, until heated through.

Sprinkle flour over the mixture while stirring for about 2 minutes. Gradually pour in 2 cups of vegetable broth, stirring continuously. Add dairy-free sour cream, Dijon mustard, soy sauce, smoked paprika, and thyme, mixing thoroughly.

In a separate pot, bring salted water to a boil. Add egg noodles or pappardelle, cooking according to package instructions until al dente, typically 8-10 minutes.

In the skillet, add the cooked pasta to the stroganoff sauce and gently toss to coat. Garnish with chopped parsley and lemon wedges before serving.