Cook the egg noodles al dente and drain (do not rinse). Set aside in a bowl and drizzle olive oil over the noodles to keep them from sticking while making the sauce/gravy.
Add oil and the leftover meat/poultry to a large skillet. Let roast for about 3 - 5 minutes, turning continuously. Remove and set aside.
Add 1 tablespoon butter to the pan, mushrooms, onions, garlic, thyme, noubess original hot and spicy sauce, salt, and pepper. Sauté until golden brown, about 5 minutes, then add meat and onion mixture and blend. Set aside until the sauce is ready.
In a small pan, add 1 tablespoon butter, coconut amino, beef or chicken broth, and flour, whisking it together until well combined and the sauce starts to thicken.
Add noodles to the meat and mushroom mixture. Add the sauce and slowly mix to combine. Let ingredients heat up for about 2 - 3 minutes.
Sprinkle fresh herb and cheese before serving.
Always cook the pasta al dente.
Use any leftover meat or poultry you want, such as roasted chicken, roasted pork, or roasted beef.
Slice up bell peppers, cook with the mushroom for flavor, and add more colors to the dish.
Add other vegetables such as baby spinach, asparagus spears, or artichokes (marinated jarred).
For cheese, swap Parmesan for Asiago Cheese or Pecorino Romano cheese to add a bit of nutty flavor and creamier texture.
Add fresh herbs at the end for flavor and freshness, parsley and basil.
Keep the olive oil handy. You may need to wake up the noodles while you are making the sauce. Just a couple of tablespoons will help the noodles keep their shape and moisture.
What to serve? Don’t worry! Roasted vegetables or salad are perfect for this recipe.