Heat 2 Tbsp olive oil in a large skillet over medium-high heat and add in the halloumi. Cook until browned and remove to a plate.

Add in another 2 Tbsp oil and add in the mushrooms. Cook until browned and remove to a plate.

If the pan is dry add in another drizzle of oil and then add in the onion. Cook 3-4 minutes.

Add in the garlic and cook 1-2 minutes more.

Add the mushrooms back to the skillet.

Add in the flour, stir well and cook 1 minute.

Stir in the vegetable broth, dijon and soy sauce. Bring to a simmer and cook until slightly thickened.

Stir in the sour cream. Season with S&P.

Add the halloumi to the sauce. Stir.

Serve with egg noodles.