Step 1: Cook the Egg Noodles : Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain and toss lightly with a bit of butter to prevent sticking. Set aside and keep warm.

Step 2: Sauté the Aromatics : In a large skillet, heat butter and olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Cook the Mushrooms : Add the sliced mushrooms to the skillet in a single layer. Let them cook undisturbed for 3–4 minutes to develop color, then stir. Continue sautéing until mushrooms are browned and most of their moisture has evaporated (about 8 minutes).

Step 4: Build the Sauce : Sprinkle the flour over the mushrooms and stir well to coat evenly. Gradually pour in the vegetable broth while stirring to avoid lumps. Add Dijon mustard, Worcestershire sauce, paprika, salt, and pepper. Lower heat and simmer for 3–4 minutes, until sauce begins to thicken.

Step 5: Add the Creaminess : Reduce heat to low and stir in sour cream and heavy cream. Mix gently until the sauce is smooth and silky. Do not let it boil after adding the sour cream, as it may curdle. Adjust seasoning as needed.

Step 6: Combine and Serve : Add the cooked egg noodles to the pan and toss gently to coat in the sauce. Sprinkle fresh parsley on top for color and freshness. Serve warm with extra sauce spooned over each serving.