Sausage Stroganoff

Sausage Stroganoff 8 ounces uncooked wide egg noodles 1 pound bulk pork sausage 8 ounces sliced fresh mushrooms 1 medium onion, chopped 2 garlic cloves, minced 1/4 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon paprika 1-1/2 cups beef broth 1 cup sour cream Chopped fresh parsley Cook noodles according to package directions. Set aside. In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink and vegetables are tender, 5-7 minutes. Stir in flour, salt and paprika until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Turn off heat. Stir in sour cream. Serve with noodles and sprinkle with parsley.