In a medium saucepan, combine 1 cup of rinsed lentils with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20-25 minutes until tender but not mushy. Drain the lentils and set them aside.

While the lentils are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and sauté for 3-4 minutes until it becomes translucent. Then add 3 minced cloves of garlic and 8 ounces of sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms turn golden brown.

Once the mushrooms are browned, stir in 1 teaspoon of dried thyme, 1 teaspoon of paprika, and 1 tablespoon of soy sauce. Allow to cook for 1-2 minutes, stirring frequently.

Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir well to coat. Slowly pour in 2 cups of vegetable broth while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for about 5 minutes until it thickens.

Reduce heat to low and fold in the cooked lentils and 1 cup of sour cream. Stir until well combined, heating through for 2-3 minutes. Season with salt and pepper.

In a separate pot, cook 8 ounces of egg noodles according to package instructions until al dente. Drain the noodles.

To serve, place a portion of noodles on plates and ladle the creamy lentil mushroom stroganoff over the top. Garnish with fresh parsley.