Cook the noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente, then drain and set aside.

Brown the sausage: In a large skillet over medium-high heat, add the sliced andouille sausage. Cook for 4 to 5 minutes until browned and slightly crispy, then remove the sausage and set it aside, leaving the rendered drippings in the pan.

Sauté the aromatics and mushrooms: Add the butter or olive oil to the same skillet. Add the chopped onion and sliced mushrooms, cooking for 5 to 7 minutes until the mushrooms are tender and browned. Stir in the minced garlic, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.

Build the roux: Sprinkle the flour over the mushroom and onion mixture, stirring constantly for 1 to 2 minutes to cook out the raw flour taste.

Simmer the sauce: Slowly pour in the beef broth and Worcestershire sauce while stirring constantly to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens.

Combine and finish with sour cream: Reduce the heat to low. Stir in the room-temperature sour cream until smooth and creamy. Return the browned andouille sausage (along with any resting juices) to the skillet, warming through for 2 minutes.

Serve: Spoon the warm andouille stroganoff directly over the cooked egg noodles and garnish with fresh chopped parsley.