Bring a large pot of salted water to a boil.

Melt butter in a large frying pan over medium-high heat.

Saute shallots until lightly golden (2-3 minutes).

Add mushrooms and cook until softened and liquid is released (about 5 minutes).

Stir in flour to incorporate.

Stir in wine and broth; cook until wine evaporates slightly (about 2 minutes).

Remove from heat; stir in sour cream and parsley.

Season with salt and pepper.

Add salt and noodles to boiling water.

Cook pasta until al dente, stirring occasionally.

Drain pasta, reserving 1/2 cup cooking water.

Add pasta to mushroom sauce and toss to combine.

Warm briefly over low heat to blend flavors.

Add cooking water as needed for desired sauce consistency.

Garnish with parsley and serve.