Prepare about 30 minutes before serving.

Prepare egg noodles as label directs.

Meanwhile, in 12-inch skillet over medium-high heat, in hot butter or margarine, cook mushrooms, stirring frequently, until all liquid is absorbed.

Stir undiluted cream of mushroom soup, milk, and wine into cooked mushrooms (if not using wine, increase milk to 1 1/4 cups); cook, stirring occasionally, until sauce boils.

Reduce heat to medium; add crabmeat, frozen peas, and sour cream; heat through (do not boil, or sauce may curdle). Add salt to taste.

To serve, toss drained noodles with minced parsley. Arrange noodles on large platter; top with crabmeat mixture; toss before serving.