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Cook the yolkless noodles according to the package directions. While the noodles boil, cook the beef, mushrooms and onion over medium heat in a large saucepan until the meat is no longer pink, breaking it into crumbles as it cooks. Add the garlic and cook for 1 minute longer, then drain any excess fat and set the beef aside and keep it warm.
In the same pan, melt the butter and then stir in the flour to make a smooth roux. Gradually whisk in the broth and tomato paste, taking care to incorporate the liquids fully. Bring it to a boil, stirring frequently, for about two minutes or until the sauce has thickened.
Return the beef mixture to the pan. Add the sour cream, salt and pepper and stir until the mixture is heated through. Don’t let it come to a boil, or the sour cream will “break” or curdle. Drain the noodles, and serve them with the beef mixture. If you’re using parsley, sprinkle it over the individual servings as a garnish.