Begin by bringing a large pot of salted water to a boil over high heat. Add the egg noodles and cook until al dente, about 7-9 minutes, stirring occasionally. Drain and toss with a tablespoon of butter.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the cremini mushrooms and a pinch of salt, cooking undisturbed for 8-10 minutes until browned. Remove from skillet and set aside.

In the same skillet, add the chopped onion and minced garlic. Sauté over medium heat for about 5 minutes until the onions become translucent.

Pour in ½ cup of dry white wine, stirring to deglaze the pan. Allow to simmer for about 2 minutes until the wine reduces slightly.

Whisk together 2 tablespoons of all-purpose flour with 1 cup of mushroom broth until smooth. Gradually add this mixture to the skillet with the cooked mushrooms, thyme, mustard, and paprika. Simmer for 5-7 minutes until thick.

Remove from heat and temper ¾ cup of sour cream by adding a spoonful of hot sauce, stirring well. Mix back into the skillet.

Season with black pepper to taste. Drizzle over the buttered noodles and garnish with parsley or chives. Serve immediately.