Mushroom Stroganoff (One Pot)

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1. 1Step 1: Heat 1 tablespoon extra-virgin olive oil in a large skillet (or pot) over medium-high heat. Add 1 large diced yellow onion and sauté until golden around the edges, about 5 minutes.
2. 2Step 2: Add 1 tablespoon extra-virgin olive oil and 1 lb sliced cremini mushrooms. Cook, stirring occasionally, until the mushroom liquid has cooked off and the mushrooms are golden brown, about 8 minutes.
3. 3Step 3: Reduce heat to medium. Add the remaining 1 tablespoon extra-virgin olive oil, 3 cloves minced garlic, and 1 tablespoon fresh thyme leaves. Cook, stirring often, until fragrant 1 to 2 minutes. Sprinkle in 3 tablespoons all-purpose flour and stir to coat. Slowly pour in 3½ cups vegetable broth, stirring to prevent lumps. Add ½ teaspoon fine sea salt and ¼ teaspoon freshly ground black pepper, and scrape up any browned bits from the pan.
4. 4Step 4: Bring to a boil, then add 7 oz dried broad egg noodles. Gently stir so the noodles are evenly covered with liquid. Cook for 4 minutes, stirring occasionally. Add ½ cup milk. Continue cooking until the noodles are al dente and the sauce is silky, about another 4 minutes. Stir gently so the noodles don't break. If the pan looks dry before the noodles are cooked, add a splash more vegetable broth.
5. 5Step 5: Taste and add more salt and pepper if needed. Garnish with Parmesan cheese and chopped flat-leaf parsley, if desired. Serve immediately.