Start a pot of salted water to boil and add the egg noodles. When the egg noodles are tender, drain and add a tablespoon of butter, the chopped parsley and toss. Cover and set aside while you make the stroganoff. Melt 3 tbsp butter in a large skillet. Add the sliced green onions and garlic. Saute until the onions have softened. Add the ground beef and cook until the meat has cooked completely through. Add the salt and pepper along with cayenne if you are adding. Add the Worcestershire sauce and the beef broth, stirring to combine. Add the can of Cream of Mushroom Soup and combine and heat through. Lower the heat and add the sour cream and combine. You don’t want to boil the dish after adding the sour cream. Check for salt and pepper and adjust. Serve immediately over the buttered noodles. -