Did you ever see a recipe in a magazine and think "I just really have to try that", "or that looks yummy!?" I found this in a Sept 2015 Southern Living magazine and just had to try it! The recipe stated is only for 4 servings, but I feel it could be a side dish for 8 just as easily without doubling it.
Cook egg noodles according to package directions. Remove from heat and cover to keep warm.
Heat olive oil and 1 Tablespoon of the butter - add mushrooms, cook 3 minutes. Stir in garlic and next 4 ingredients and cook, stirring occasionally for 5 minutes or until mushrooms are slightly browned.
Add the flour and remaining butter and cook, stirring constantly. Whisk in broth and bring to a boil, whisking constantly for 5 minutes.
Remove from heat. Stir in sour cream and parsley. Serve over noodles.