1. Fix egg noodles according to package directions. 2. Melt butter in a large skillet. 3. Add onion and cook over medium heat until soft. 4. Add mushrooms and cook on medium high until soft. Remove from heat. 5. In a large skillet heat vegetable broth on medium high heat until it reduces to 1/3. 6. Add mushrooms and reduce heat to low. 7. In a separate bowl mix sour cream and flour. Add to mushroom mixture and cook on low until thick. Drain noodles. 8. Serve over cooked egg noodles and garnish with parsley.
