Heat a cast-iron or nonstick skillet over medium-low heat. Add the oil and butter and melt them together. Add the mushrooms, onions, garlic and paprika. Cook, mixing around occasionally, until the mushrooms have released their moisture and have significantly reduced in size and the onions are soft, about 10 minutes. Season with tamari and nutritional yeast.

Deglaze the pan with the white wine and cook until the wine is mostly absorbed, about 2 minutes. Add the yogurt and mustard and mix until the sauce is uniformly creamy.

In the meantime, prepare the noodles. Bring a big pot of salted water to a boil and cook the noodles according to the package instructions. Drain the noodles and put them back into the pot.

Serve the noodles topped with stroganoff and a sprinkle of parsley and chives.