8 ounces uncooked wide egg noodles

1 pound bulk pork sausage

8 ounces sliced fresh mushrooms

1 medium onion, chopped

2 garlic cloves, minced

1/4 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon paprika

1-1/2 cups beef broth

1 cup sour cream

Chopped fresh parsley

Cook noodles according to package directions. Set aside.

In a large skillet, cook sausage, mushrooms, onion, and garlic over medium heat until sausage is no longer pink and vegetables are tender, 5-7 minutes.

Stir in flour, salt, and paprika until blended; gradually stir in broth.

Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened.

Turn off the heat. Stir in sour cream. Serve with noodles and sprinkle with parsley.