Cook egg noodles according to package directions.

Set cooked egg noodles aside.

Coat a pan liberally with cooking spray.

Sauté chopped onion and sliced mushrooms in the prepared pan for 5 minutes.

Add textured vegetable protein (veggie crumbles) to the pan.

Sauté the veggie crumbles with the onions and mushrooms for 4 minutes.

Stir in cream of mushroom soup, cooking sherry, Worcestershire sauce, garlic powder, thyme, salt, and pepper into the pan.

Simmer the mixture over medium heat for 5 minutes.

Remove the pan from heat.

Stir in soymilk lite and fat-free sour cream into the mixture.

Let the mixture sit for a couple of minutes.

Serve the Stroganoff over the warm egg noodles.