Directions

1. Cook egg noodles according to package directions and drain. Set aside. To make the sauce for the dish, use a medium-sized saucepan over medium heat. Combine the cream, wine, flour, salt and parsley. Stir, bring to a boil, reduce heat and simmer until thickened. Set aside.
2. In a medium-sized saucepan over high heat, melt the butter and add the mushrooms in batches. Cook until browned. Transfer the mushrooms to a bowl after cooking.
3. Add the sauce to the pan with the remaining juices from cooking the mushrooms, and warm through on medium-high heat, stirring. Season with salt & pepper. Reduce the heat, stir well and remove from heat.
4. Add the noodles to a large serving bowl and pour on the sauce mixture. Toss to coat. Serve warm.