Step 1: In a mixing bowl, combine cooked wheat, breadcrumbs, Parmesan cheese, fresh parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined. Form the mixture into small balls, about the size of a golf ball.
Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the wheatballs and cook until golden brown on all sides, about 8-10 minutes. Remove from the skillet and set aside.
Step 3: In the same skillet, add the remaining 1 tablespoon olive oil (if needed) and sauté the onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Step 4: Stir in the sliced mushrooms, thyme, and paprika, and cook until the mushrooms are tender and browned, about 7-10 minutes.
Step 5: Pour in the vegetable broth and bring to a simmer. Reduce heat to low and stir in the sour cream and soy sauce. Cook for another 5 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
Step 6: Gently stir the cooked wheatballs into the stroganoff sauce, ensuring they are well-coated. Serve hot, garnished with fresh parsley.