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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 our 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 our, 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 o heat. Stir in sour cream. Serve with noodles and sprinkle with parsley.
