I began with my largest, widest skillet. Butter, olive oil, shallots (or onions), and garlic went in until translucent. I then added fresh thyme from the yard, salt and pepper, dried mustard, and Worchestershire sauce for about a minute.
Next went in all of the mushrooms, chopped coarsely, until they gave off their water, about 10 minutes.
Lastly went in the stock....the stock, right. So in a stock-less house, what's a gal to do? I pulled out two beef bones & placed them right in with the mushrooms and added some water. I covered the pan so it could simmer on med-low for about 10 minutes. Out came the bones, I removed any salvageable meat (a box of stock can't do that!), then although I would usually use wine or sherry I used what I had today ~ half of a beer.
This needed to simmer for an additional 10 minutes as the sauce reduced. While that bubbled slowly I cooked the pasta, drained it, and rinsed in cold water so it wouldn't stick together.
Right before serving I added in the sour cream, and tasted for salt and pepper, then tossed the cooked pasta into the sauce and let it bubble slightly for a couple of minutes. I try and do this whenever possible, I think the pasta really draws in the flavors of the sauce.
In the end it was a very fun and filling lunch, with only about 40 minutes gone. Not for every day perhaps, but worth the wait nonetheless!