• Prepare Egg Noodles based on the manufacturer’s instructions. Undercook slightly as it will continue to cook in the oven.
• In a large saucepan over medium-high heat, heat olive oil and sauté onions until softened, add garlic for 30 seconds then add the mushrooms and seasonings, cover and let steam until mushrooms release their juices.
• If using leftover veggies, skip this step. Add chopped carrots, reduce heat to low, cover and let steam for 15 minutes. Add ¼ cup of water if dry.
• Add remaining ingredients, remove from the heat and toss everything together with the cooked egg noodles

Sauce Instructions

• In a large saucepan over medium-high heat, melt the butter and add the flour, cook for 1-minute, but don’t let the roux turn brown
• Slowly add the Half & Half, whisking constantly, then add the chicken stock and seasonings, whisk constantly until bubbling and the sauce has thickened
• Remove from the heat, stir in the cheeses, Dijon mustard and sour cream
• Pour the sauce over the filling and transfer to a large casserole dish, refrigerate for up to 3 days until ready to bake, or freeze for up to 3 months.

Baking Instructions

• Preheat oven to 350ºF
• Ensure casserole is completely thawed
• Sprinkle the top of the casserole with additional shredded Parmesan cheese
• Bake for 30-35 minutes until the Tetrazzini is bubbling and the top is golden brown.
• Garnish with chopped fresh parsley