1Melt margarine in 12-inch skillet over medium-high heat. Cook garlic, onion and mushrooms in margarine, stirring occasionally, until vegetables are tender. Stir in 1 tablespoon parsley, the sage and salt.
2Mix broth and flour; stir into mushroom mixture. Heat to boiling. Boil, stirring constantly, until thickened; reduce heat to low.
3Stir in sour cream (do not boil). Serve over noodles. Sprinkle with parsley.