Ingredients
8 ounces uncooked wide egg noodles1 pound bulk pork sausage8 ounces sliced fresh mushrooms1 medium onion, chopped2 garlic cloves, minced1/4 cup all-purpose flour1/4 teaspoon salt1/2 teaspoon paprika1-1/2 cups beef broth1 cup sour creamChopped fresh parsley
Preparation
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 1-2 minutes or until thickened. Turn off heat. Stir in sour cream. Serve with noodles and sprinkle with parsley.
