Melt the butter in a large skillet with a tight-fitting lid over medium-low heat. Add green onions, garlic and mushrooms and sauté until tender, about 5 minutes.
Add ground beef and cook and stir, breaking up with a spatula, until no longer pink, about 7 minutes. Stir in lemon juice, wine (or juice/vinegar), broth, salt and pepper.
Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes. Stir in noodles, cover skillet and cook for 5 to 10 minutes or until noodles are tender.
Stir in sour cream and heat through, but DO NOT BOIL. Sprinkle with parsley and serve immediately. Enjoy!!!!