Really interesting recipe, when I saw stroganoff I immediately thought of a flat type of pasta as that is typically what you see in an 'Australian' take on stroganoff (so either tagliatelle, pappardelle or fettucine) but I've never seen it with these spaetzle noodles!! They look a bit like bucatini without the hole in middle. Is this how you guys usually serve stroganoff in North America?

Love learning new things about different ingredients used in different parts of the world - thanks for sharing!