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Heat pan over medium high heat. Melt butter then add mushrooms. Cook until browned, about 3-5 minutes.
Increase heat to high, add beef and cook until browned, about 5 minutes. Stir in flour, Worcestershire, mustard, garlic powder, onion powder, dried herbs, salt, & pepper. Mix until combined.
Stir in the beef broth and bring to a low boil. Scrape the bottom of the pan to deglaze it with the broth. Add the pasta, reduce heat to a simmer, and cover the pan. Stir pasta every 2 minutes or so to turn to top pasta into the broth to ensure even cooking. Cook for 6-10 minutes or until pasta is cooked to your desired texture.
Stir in sour cream and cook for another minute or so, until the sour cream is heated through. Taste for seasonings and add more salt/pepper if needed. Top with fresh parsley and serve warm.