1. Bring a pot of salted water to a boil and cook the egg noodles until tender. Drain and set aside.

2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened.

3. Add the sliced mushrooms and cook until they release their moisture and turn nicely browned.

4. Stir in the minced garlic, paprika, salt, and black pepper, then cook for about 30 seconds until fragrant.

5. Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly.

6. Slowly pour in the vegetable broth while stirring, then add the Dijon mustard and soy sauce. Simmer until the sauce thickens slightly.

7. Stir in the cooked lentils and let them warm through in the sauce.

8. Lower the heat and gently mix in the sour cream until the sauce is smooth and creamy.

9. Spoon the stroganoff over the cooked egg noodles and finish with chopped parsley before serving.