Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.

At the same time, dry sautee the mushrooms, then reduce the heat and melt butter over medium heat. Add onion and garlic and cook, stirring until softened. Remove to a bowl, and set aside.

In the same skillet, stir in chicken broth (SEE NOTES), being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet. Stir in the soy sauce and worchestershire sauce.

Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushroom mixture. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.