We found this tasty simple recipe at the Pennsylvania Farm Bureau website. It was very good.
To make it a vegan recipe, we merely used egg-free noodles and replaced the sour cream with soy yogurt. The mushroom goulash recipe was vegan already. We did not have dill at the time, so we used chives as a garnish and a few oregano leaves as well. This is a great recipe for fall when the mushrooms are plentiful as well as handy for a winter meal.