Cook egg noodles al dente in boiling, generously-salted water according to package instructions.

Melt 1 tablespoon butter in a large sauté pan. Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, Let the sauce simmer for 3 minutes.

In a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the sour cream) evenly into the sauce. Taste, and season with salt and pepper

Serve immediately over the egg noodles, garnished with your desired toppings.