In a medium saucepan, combine 1 cup of rinsed lentils with 3 cups of water. Bring to a boil, then reduce to a simmer, covering the pot. Cook for 20-25 minutes until tender. Drain excess water and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Then incorporate minced garlic and sliced mushrooms, cooking for another 5-7 minutes.

Stir in 1 teaspoon of dried thyme and 1 teaspoon of paprika, allowing the spices to bloom for 1-2 minutes. Then add 2 tablespoons of soy sauce.

Sprinkle 2 tablespoons of flour over the sautéed mixture and stir. Gradually pour in 2 cups of vegetable broth while stirring. Simmer for about 5 minutes until thickened.

Reduce heat to low, and gently fold in the lentils and ½ cup of sour cream. Season with salt and pepper to taste.

Cook 8 ounces of egg noodles according to package instructions. Drain once al dente.

To serve, scoop a portion of stroganoff over the noodles and garnish with freshly chopped parsley.