Ingredients

• 1  8.8-oz. pkg. dried pappardelle (wide egg noodles)
• 1-1/2  lb. pkg. sliced mushrooms, such as button, cremini, and/or shiitake
• 2  cloves garlic, minced (1 tsp.)
• 1  Tbsp. olive oil
• 1  8-oz. carton light sour cream
• 2  Tbsp. all-purpose flour
• 1-1/2  tsp. smoked paprika
• 1  cup vegetable broth
•   Snipped fresh Italian (flat-leaf) parsley (optional)

Directions

1. Cook noodles according to package directions. Drain; keep warm.

2. In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.

3. For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley. Serves 4.