Bring a large pot of salted water to a rolling boil. Add egg noodles and cook 1-2 minutes less than package directions (about 6-7 minutes) for al dente texture. Drain in a colander and set aside.
12 oz egg noodles
Heat 1 tablespoon unsalted butter in a large skillet over medium-high heat until it stops foaming. Add half the sliced mushrooms in a single layer and cook without stirring for 3-4 minutes until golden brown on the bottom. Flip and cook another 2-3 minutes. Transfer mushrooms to a plate and repeat with another 1 tablespoon butter and the remaining mushrooms.
1 lb mushrooms, 3 tbsp unsalted butter
Add the last tablespoon of butter to the skillet over medium heat. Stir in diced onion and cook for 5-6 minutes until translucent and lightly golden. Add minced garlic and paprika; stir for 30 seconds until fragrant. Sprinkle flour over onions and stir constantly for 1 minute until raw flour smell disappears.
1 medium onion, 3 cloves garlic, 3 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 tbsp paprika
Pour in vegetable broth while scraping the bottom of the pan with a wooden spoon to release browned bits. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Return the sautéed mushrooms to the pan and stir to combine.
1.5 cups vegetable broth, 1 lb mushrooms
Remove the skillet from the heat completely. Stir in sour cream until sauce is smooth and creamy. Season with salt and black pepper to taste. Serve immediately over egg noodles and top with chopped fresh parsley if using.
0.75 cup sour cream, salt, black pepper, 2 tbsp fresh parsley, 12 oz egg noodles
