Bring a large pot of salted water to a boil and cook the gluten-free noodles according to package directions. Drain and set aside.

Meanwhile, heat the olive oil or butter in a large skillet over medium heat. Add the onion and sauté for 4 to 5 minutes, until soft and lightly golden. Stir in the garlic and cook for 30 seconds, until fragrant.

Add the sliced mushrooms and cook 6 to 8 minutes, stirring occasionally, until they release their moisture and begin to brown.

Sprinkle the BareOrganics Mushroom Memory Blend, paprika, thyme, and gluten-free flour over the mushrooms. Stir well to coat and cook for 1 minute to remove any raw flour taste.

Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Add the tamari or Worcestershire and bring the mixture to a gentle simmer. Cook 3 to 5 minutes, until the sauce thickens.

Reduce the heat to low and stir in the sour cream until smooth and creamy. Season with salt and pepper to taste.

Add the cooked noodles to the skillet and toss until evenly coated with the mushroom sauce.

Serve hot, garnished with chopped parsley and more pepper.