Start by finely chopping the onion and mincing the garlic, then clean and slice your mushrooms and thinly slice the seitan.

In a large skillet, heat the olive oil over medium heat for 1 minute. Add chopped onions and sauté for 5-7 minutes until soft and translucent.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant and lightly golden.

Increase the heat to medium-high and add the sliced mushrooms. Sauté for 8-10 minutes until browned.

Push the mushrooms to one side and add the sliced seitan, cooking for 3-4 minutes until slightly browned.

Sprinkle the flour over the mixture and stir well for 2 minutes to eliminate raw flour taste.

Gradually pour in the vegetable broth, stirring continuously and bringing to a gentle simmer for about 3-4 minutes.

Add the dairy-free sour cream, Dijon mustard, soy sauce, smoked paprika, and thyme. Stir until smooth, then simmer for 5-7 minutes.

Meanwhile, cook the egg noodles or pappardelle according to package instructions for 8-10 minutes until al dente.

Combine the cooked noodles with the sauce or plate the noodles and spoon the sauce over them. Garnish with fresh parsley.