Melt the butter in a large frypan over medium heat. Add the onions, garlic and mushrooms; cook and stir until lightly browned. Crumble in the beef mince and cook until no longer pink. Drain excess grease.
Stir in the Burgundy wine, scraping any bits of food from the bottom of the pan to flavour the sauce. Then stir in the lemon juice, beef consomme, salt and pepper. Simmer uncovered for 15 minutes.
Mix the uncooked noodles into the frypan. Cover and simmer for 10 minutes or until noodles are tender. Remove from the heat and stir in the sour cream. Sprinkle parsley over the top and serve.