Mushroom Stroganoff

2 cups low sodium chicken broth, divided
3⁄ 4 cup (6 ounces) sour cream
1⁄ 2 teaspoon Dijon mustard
3 Tablespoons unsalted butter
1 cup chopped onion (1 medium)
1 pound cremini mushrooms, sliced
3 cloves garlic, minced
3⁄ 4 teaspoon Kosher salt
1⁄ 2 teaspoon dried thyme
1⁄ 4 teaspoon freshly ground black pepper
3 Tablespoons all-purpose flour
1⁄ 2 cup (2 ounces) freshly grated Parmesan cheese
Egg noodles or pasta of your choice, cooked according to package directions
Fresh minced parsley for garnish (optional)

Whisk together 1 3/ 4 cups of chicken broth and Dijon mustard. Set aside. Whisk together the sour cream and remaining 1⁄ 4 cup of chicken broth. Set aside. Heat butter over medium heat in a large skillet. Add onions; cook stirring occasionally until onions become tender, about 10 minutes. Do not brown. Add mushrooms. Increase the heat to medium high; cook stirring occasionally until all of the liquid has evaporated and the mushrooms have browned, about 4 to 5 minutes. Reduce the heat to medium and add the garlic, salt, thyme and pepper; cook for 30 seconds or until fragrant. Add flour; stir to combine. Cook for a minute or two until the flour has browned. Add chicken broth/Dijon mustard mixture. Cook, stirring constantly until mixture thickens and is bubbly, about 4 minutes. Add sour cream/chicken broth mixture to mushroom mixture. Cook, stirring constantly until mixture is well combined. Remove from heat; add Parmesan cheese. Stir until cheese is melted. Correct the seasonings. Garnish with minced fresh parsley if desired. Serve over egg noodles or the pasta of your choice. Yield: 6 servings.