Sausage Stroganoff

8 Ounces wide egg noodles, cooked
1 Pound bulk pork sausage
8 Ounces fresh mushrooms, coarse chopped
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
Fresh parsley, chopped

In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink and vegetables are tender, 5 to 7 minutes.
Stir in flour, salt and paprika until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir until thickened, turn off heat.
Stir in sour cream and serve with noodles, sprinkle with parsley.