Step 1

Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.

Step 2

In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.

Step 3

Drain any excess fat and return the pan to the stove.

Step 4

Add the flour and paprika. Stir until thick, about 1 to 2 minutes.

Step 5

Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.

Step 6

Add the beef broth and bring the mixture to a boil.

Step 7

Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.

Step 8

Stir often, until the noodles are tender, about 8 to 10 minutes.

Step 9

Return the mushrooms to the pan and stir to combine.

Step 10

Add the sour cream and stir. Top with chopped parsley.

Step 11

Enjoy!