Cook the egg noodles in a large saucepan until just tender. Drain the noodles in a colander and rinse with cold water. Add about 1 inch of water into the saucepan. place the cooked noodles in the colander on top with lid. When you are ready to add the noodles to the mushrooms, bring the water to a boil and steam the noodles until they are warm.
Clean mushrooms with a brush. Cut mushrooms into bit size pieces.
Place coconut oil in a non-stick pan on medium high heat. Add garlic and saute until it softens. Add mushrooms and turn heat on high. Keep watch on the mushrooms, turning every minute or so. Continue to cook mushrooms on high heat for a couple of minutes. Add vegetable broth, a tablespoon or two of Braggs and sherry. Continue to saute uncovered on high (or medium high) to reduce liquid. Turn pan down to medium low heat.
Combine soy cream and arrowroot. Pour this on the mushrooms and quickly stir to thicken. Remove from the heat.
Combine egg noodles with mushrooms and sauce and sprinkle with chopped parsley and grated Parmesan cheese.