In a medium saucepan, set over medium heat, melt the tablespoons of butter. When the butter has melted, add the shallot and cook until translucent, about 3 minutes. Next, add the garlic cloves, shiitake mushrooms, crème fraîche, splash of heavy cream, balsamic vinegar, tarragon, nutmeg, pepper and pinch of salt. Give it a good mix and then cover the pot to cook for 5-7 minutes, until the mushrooms are softened. Note: If youre using sour cream, cook the mushroom mixture at a lower temperature, as sour cream has the tendency to curdle when cooked at high temperatures. Salt and pepper to taste (I added an additional 3/4 of a teaspoon of salt and an additional pinch of pepper). Meanwhile, bring a medium pot of salted water to a boil. Pour in the egg noodles and cook per the instructions (I found the 7 minute recommendation too long - mine were done at the 5-minute mark.) Drain and serve with the mushroom stroganoff; garnish with a sprinkling of Italian parsley.