Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
2. Step
In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
3. Step
Drain any excess fat and return the pan to the stove.
4. Step
Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
5. Step
Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
6. Step
Add the beef broth and bring the mixture to a boil.
7. Step
Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
8. Step
Stir often, until the noodles are tender, about 8 to 10 minutes.
9. Step
Return the mushrooms to the pan and stir to combine.
10. Step
Add the sour cream and stir. Top with chopped parsley.
