Smokey Mushroom Stroganoff

8.8-oz pkg dried 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)

Cook noodles according to package directions. Drain; keep warm.
In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5-8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.
For sauce, in bowl combine sour cream, flour, paprika, and 1/4 tsp 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.
Makes 4 Servings.