Cook egg noodles in a large pot according to package directions.

Transfer cooked noodles to a wide, shallow bowl and set aside.

In a large, wide pot over high heat, add 2 tablespoons of butter and 2 tablespoons of olive oil.

Add the sliced cremini mushrooms, chopped onion, and cubed eggplant to the pot.

Cook, stirring often, until the vegetables are softened, about 5 minutes. Add more oil if needed to prevent sticking.

Stir in salt, pepper, and flour and cook for 1 minute, stirring constantly.

Add vegetable broth and milk to the pot.

Reduce heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking.

In a separate bowl, combine sour cream or creme fraiche and nutmeg.

Gradually stir in about 1/4 cup of the hot broth mixture at a time to temper the sour cream.

Return the tempered sour cream mixture to the pot with the eggplant sauce.

Spoon the eggplant stroganoff sauce over the cooked egg noodles.

Sprinkle with chopped flat-leaf parsley before serving.