Smoky Mushroom Stroganoff

• 1  8.8-oz. pkg. dried pappardelle
• 1-1/2  lb. pkg. sliced mushrooms, such as button, cremini, and/or shiitake
• 2 cloves garlic, minced (1 tsp.)
• 1 tbsp olive oil
• 1  8-oz carton light sour cream
• 2 tbsp all-purpose flour
• 1-1/2  tsp smoked paprika
• 1 c vegetable broth
• Snipped fresh Italian parsley
  
  

  Cook noodles according to package directions. Drain; keep warm.

  
  

  In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.

  
  

  For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley.