• Prepare egg noodles according to package. Once that's started, begin cooking your sauce.
• Heat a large pan over medium heat. Each of the following steps will happen in this same pan. YAY!
• Toss in 2 tablespoons of butter and melt completely. Add onion to melted butter along with a pinch of salt, black pepper, and red pepper flakes. Cook until translucent, a few minutes. Throw in the garlic and cook until fragrant, another minute.
• To the onion/garlic mixture, add the other 2 tablespoons of butter and the mushrooms. Hit that shit with another pinch of salt, black pepper, and red pepper flakes. Cook for 5 minutes.
• Pour in white wine and turn up the heat. Bring to a boil and cook wine all the way the fuck out, completely evaporated, until mushrooms and onion start to brown. MMMMM, WE'RE BUILDING FLAVOR HERE, PEOPLE!!!
• While wine is boiling out, whisk together chicken stock, worcestershire, and flour in a separate bowl.
• Deglaze the pan with this chicken stock mixture and turn down the heat to where it previously was. Scrape any brown bits from bottom of the pan.
• Add in tomato paste. Mix then cook for 5 minutes, stirring often until sauce starts to thicken.
• Lastly, stir in sour cream and herbs and cook until heated through. Taste and adjust seasoning as needed. If sauce becomes too tight, you can loosen it up by adding a little stock at a time until desired consistency is achieve; taste again for seasoning if you do this!

SERVING!

• You can pour sauce over noodles and stir until heated through on stove (you will most likely have to add more stock here as noods will absorb the sauce, but that's up to you, BB!)
• You can serve family-style and place a bowl of the noods and a bowl of the sauce with serving utensils on the table, and let people help themselves.
• Enjoy with some crunchy AF bread and some greens, I guess, if you "care" "about" "your" "health" *rolls eyes*.

WINE PAIRING!

• A beautiful Beaujolais goes awesomely with this. The floral notes compliment the earthiness of the sauce, and the sauce isn't as heavy as one might think; the sour cream and fresh herbs really lighten things up! Hooray for Beaujolais!