Preheat oven to 300 degrees F.
Set short ribs out on a roasting tray and drizzle all over with a little olive oil.¬† Season well with salt and pepper.¬† Roast in the oven for 2 hours and 30 minutes until they are falling apart.
Slice mushrooms, chop shallots and mince garlic.¬† Heat a large saut√© pan over high heat and add a 3-count of olive oil.¬† Add mushrooms and cook for 3 minutes until brown.¬† Add shallots and garlic and toss to combine.¬† Season with salt and pepper.¬† Cook for a further 2 minutes until garlic and onion becomes fragrant.¬† Remove pan from heat and carefully add cognac to deglaze the pan.¬† Return to heat and add cream.¬† Reduce heat and simmer until reduced by half.¬† Turn off heat and stir in Dijon mustard and sour cream. Season with salt and plenty of freshly ground black pepper
Cook pasta in salted boiling water until just tender.¬† Drain and toss with butter and chopped parsley while still hot.
Pile butter noodles high on a plate, top with ribs and finish with stroganoff sauce.¬† Garnish with a sprig of fresh parsley.
Edited: October 14th, 2009