Bring a large pot of salted water to a boil over high heat. Add the noodle and cook until almost done, about a minute shy of package directions. Drain and set aside without rinsing.

Melt butter in the same cooking pot over medium-high heat. Add the mushrooms and sprinkle with salt and pepper. Cook without stirring for 2-3 minutes, allowing the mushrooms to brown slightly. Stir and cook for another 2-3 minutes without stirring. Add the shallot and cook another minute.

Sprinkle the mushrooms with flour and stir well to coat. Add the vegetable broth and wine, bring to a simmer, and cook for 6-8 minutes, until reduced by about half and thickened.

Use a ladle to remove about ½ cup of hot broth from the pan and transfer it to a large measuring cup or small bowl. Add the sour cream to the measuring cup of broth. Whisk smooth and then pour the sour cream mixture into the sauce.

Stir to combine. Taste and add salt, as needed. Transfer the cooked noodles back to the pot with the sauce. Stir to coat. If the sauce seems too thick, thin with a small amount of additional vegetable stock. Scoop into bowls or onto plates and sprinkle with parsley. Enjoy!