Heat oil and butter in a large nonstick skillet over medium-high heat.When hot add the mushrooms and cook until browned. Season with salt and set the mushrooms aside.
Add the ground beef and onion to the same skillet. Crumble the beef as it cooks.
When there is no pink left in the beef, add the garlic and cook for 1 minute.
Add the flour and cook and stir for 1 minute.Add the wine and cook and stir for 30 seconds.Gradually mix in the chicken broth.
Stir in the salt, pepper, and mustard. Continue to cook an stir for 2 to 3 minutes. If too thick, add a little more chicken broth.
Turn heat down to low and stir in the sour cream, the mushrooms, and the noodles.Check for seasoning and add more salt and pepper if desired. Sprinkle with parsley.
Notes
If you don't have white wine, you can leave it out and add a splash more chicken broth. Beef broth can be used instead of chicken broth, but I like the lighter flavor that chicken broth adds.Calorie calculation does not include noodles.