Absolutely Not Beef Stroganoff

I know what you're thinking: "What title could possibly be less descriptive than one where all we know is that we have ruled out one of the billions of meals in the world?" But please, bear with me here. There is a story:

Growing up, my mom would often make what she would refer to as "beef stroganoff," though she and the rest of my family knew that what she was actually making was nowhere close. The primary ingredients of her recipe were ground chuck, cream of mushroom soup, and sour cream. These things do not a stroganoff make, but what they did make was a delicious dinner of which I was a very big fan. The "stroganoff" is served over egg noodles, and was a favorite in my family.

My adaptation doesn't even have beef in it, so it is not just "beef stroganoff" with air quotes, it is absolutely not beef stroganoff. It is, however, yummy.

Absolutely Not Beef Stroganoff

prep time 15-20 minutes
serves 4-6

3 tbsp olive oil
1 bag of Boca or Morningstar ground crumbles
1 package sliced baby portabella mushrooms
1 small yellow onion, diced
1 can cream of mushroom soup
1 cup sour cream
milk or cream
1/2 cup frozen corn
1 bag egg noodles
salt & pepper
parmesan cheese (optional)

recommended seasonings:
bacon salt
fresh oregano
fresh chives
paprika

Set your pan of water over high heat for the egg noodles. Simultaneously with preparing the egg noodles, add olive oil to a large, deep skillet (or electric skillet if you have one). Add crumbles, onion, and mushrooms, seasoning with a little salt and pepper. Heat, stirring frequently, until the onions are translucent. Add soup and sour cream, stirring until well blended. Slowly add milk or cream until you reach desired sauce consistency. Once desired consistency is reached, add corn and cook until heated through, then season to taste. Serve sauce generously over egg noodles and garnish with parmesan. Enjoy!