Fill a large pot with water and bring to a boil while making the sauce below.
In a large skillet or sauté pan, melt two tablespoons of butter over medium high heat and once frothy, add sliced mushrooms. Cook for five minutes or until browned. Remove to a bowl and set aside.
Add remaining butter, and over medium heat, sauté onions for about four minutes or until tender. Add garlic and cook for one more minute.
Add sour cream, Parmesan cheese, cheddar cheese, cream cheese, Worcestershire sauce, salt and pepper. Cook gently over medium to combine flavors. Set heat to low or remove from heat entirely.
Add egg noodles to boiling water and cook to just slightly under-cooked. Using a strainer or spider add noodles and the mushrooms to the pan with the sauce and return the burner under the sauce to medium.
Cook until the pasta is done. If too thick, add a little pasta water.
Serve with chopped fresh parsley.
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