Ingredients

• 1 lb egg noodles
• 3 tbsp butter
• 4 cups sliced mushrooms
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 2 tsp fresh thyme leaves
• 3 tbsp all-purpose flour
• 2 cups mushroom broth
• 1/2 cup sour cream
• 2 tbsp chopped fresh parsley
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Preparation

Cook the egg noodles in a boling pot of salted water according to the instrucitons on the back of the package.
Meanwhile, in a large skillet over medium-high heat, melt the butter. Add the mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 7 to 8 minutes. Stir in the onions and continue to cook until they begin to soften, about 3 minutes. Stir in the garlic, Worcestershire sauce, thyme, and flour. Cook until the garlic is fragrant, about 30 seconds. While stirring, slowly pour in the broth. Bring the mixture to a simmer and cook until it has thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper to taste.
Serve immediately over the egg noodles topped with the parsley and Parmesan cheese.