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Simple Truth® Organic Egg Noodles Wide -- 16 oz

Simple Truth® Organic Egg Noodles Wide
  • Our price: $2.02

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Simple Truth® Organic Egg Noodles Wide -- 16 oz

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Simple Truth® Organic Egg Noodles Wide Description

  • Organically Grown
  • No Preservatives
  • Made with Organic Durum Wheat Semolina & Cage Free Eggs
  • USDA Organic
  • Non-GMO
  • Kosher

Use Your Noodle!


Q: What makes our egg noodles simply egg-ceptional?


A: Made with organic durum wheat semolina and organic, cage free eggs, our Simple Truth™ Wide Egg Noodles are rich and full of flavor. You’ll love these versatile, sturdy noodles in everything from stews to soups to stroganoffs!




Cooking Instructions:

  1. Bring water (5 quarts per pound of pasta) to a boil. Add a pinch of salt (optional) and pasta, stir.
  2. Boil 5 to 6 minutes or to desired tenderness, stirring occasionally.
  3. Drain pasta in a colander and serve with your favorite sauce.
Free Of
Preservatives, GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Servings per Container: 8
Amount Per Serving% Daily Value
Total Fat1.5 g2%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol10 mg3%
Sodium0 mg0%
Total Carbohydrate41 g15%
   Dietary Fiber2 g7%
   Sugars1 mg
Protein7 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron8 mg4%
Potassium130 mg2%
Other Ingredients: Organic durum wheat semolina, organic eggs.
Contains: wheat, eggs. May contain: soy.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Creamy Vegetarian Mushroom Stroganoff

Where’s the beef? Not in this vegetarian mushroom stroganoff. Instead of sirloin and sour cream, this dish features mushrooms, egg noodles and coconut milk, flavored with onion, garlic, shallot, vegetable broth and paprika. Easily make the recipe vegan by using plant-based fettuccine or serving the mushrooms and sauce over rice or potatoes. Another perk? You can get this meal to the table in less than 45 minutes, so it’s perfect for Meatless Mondays or any day of the week you need a simple, one-pot meal!

Vegetarian Mushroom Stroganoff in White Dutch Oven |

Creamy Vegetarian Mushroom Stroganoff

  • 12 oz. egg noodles (use egg-free noodles for vegan version)
  • 8 oz. baby mushrooms (sliced)
  • 1 medium yellow onion (diced)
  • 3 garlic cloves (minced)
  • 1 shallot (minced)
  • 2 cups vegetable broth (or bone broth if not vegetarian)
  • 1 tsp. smoked paprika
  • 1 Tbsp. butter
  • 1 Tbsp. Bob’s Red Mill Flour
  • ½ can coconut milk
  • Salt and pepper
  • 1 Tbsp. avocado oil
  1. Cook noodles according to package directions. Drain. Set noodles aside. (To make dish in only one pot, cook noodles in Dutch oven, then remove once cooked. To save time, prepare rice noodles first and while they cook, chop veggies.)
  2. Heat Dutch oven over medium. Once hot, add oil and sauté diced onion for about 3 minutes.
  3. Add garlic and shallot to pot and cook for 1 minute more.
  4. Add butter and mushrooms and stir. Season with smoked paprika, salt and pepper. Cook for about 3 minutes.
  5. Add broth, coconut milk and flour, making sure there are no clumps in the flour.
  6. Add noodles and stir well to combine.
  7. Top mixture with sprig of rosemary. Reduce heat to low, cover and cook for 20 minutes.
  8. Adjust seasonings to taste.

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