A take on Mushroom Stroganoff

I think this recipe is for those who adore mushrooms. Because it is the main character in this recipe! :-)
I know we go on what looks familiar and what we know, so I know you are thinking.....this is not a stroganoff, just a casserole. Stroganoff is a "type of casserole. Next thought is (the familiar part)......a stroganoff is where the noodles is topped with the dish. Well, I changed it up, because that is what I do!

Non-typical ingredients:

• wheat egg noodles- 1/4 of bag (or more if making for a big meal)
• fresh market mushrooms- 2 cups (or till your hearts desire)- left to size or just break of stump
• market tomatoes- 12 small ones (maybe add a large one)- diced
• market yellow bell pepper- 1 (chopped or diced)
• market onion- a half or whole (up to you!)
• fresh spinach- 2 cups or more 
• cooking spray
• garlic clove(s)- 1 or 2
• avocado oil (been on the kick lately)
• flour (your choice)- 2-3 tbsp
• greek yogurt (or sour cream)- 1/2 to 1 cup
• Worcestershire sauce- maybe 1 tsp
  
• pepper - 2 tsp (or to desire)
  
• parsley - 2 tbsp
  

Cook noodle to instructions.  In large pan, spray and add garlic and onion to saute for a 5 min on med-low heat. Add avocado oil and add bell pepper for another 5 min, then add mushrooms for 5 minutes. Add spinach and cover for 5-10 minutes on medium. Add tomatoes, cover on med-low.
In a pan, add oil on med-low heat. After about a minute, slowly add flow and bring to low. Add sauce, pepper & parsley. Last add yogurt and mix it up! Add any seasoning to desired taste, then serve it up!