Portabella Mushroom Stroganoff

• 8 ounces medium egg noodles, cooked according to package directions
• In large, heavy skillet over low heat, sauté onion in butter until softened. Increase heat to medium-high, add mushrooms and continue to sauté until mushrooms begin to brown.
• Remove mushroom and onion mixture to bowl. Set aside.
• In same skillet, over high heat, add broth to pan drippings, bring to a boil and reduce by 1/3. Lower heat to simmer and return mushroom/onion mixture to skillet.
• In a small bowl, combine sour cream and flour until smooth. Stir in sour cream mixture and continue stirring until sauce thickens, stir in parsley and season with salt and pepper.
• Serve over hot cooked noodles.