8  ounces  uncooked medium egg noodles
1  teaspoon  olive oil
1  pound  ground beef, extra lean
1  cup  prechopped onion
1  teaspoon  bottled minced garlic
1  (8-ounce) package presliced cremini mushrooms
2  tablespoons  all-purpose flour
1  cup beef broth
1 1/4  teaspoons  kosher salt
1/8  teaspoon  black pepper
3/4  cup sour cream
1  tablespoon  dry sherry
3  tablespoons  chopped fresh parsley

Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.

Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.