Preheat the oven to 425°F. Using a small cookie scoop or tablespoon measure, portion the crab cake mixture into little meatballs, placing the balls on a non-stick baking sheet.

Dollop a little bit of butter on each crab cake portion, and place in the oven. Bake for 8-10 minutes or until cooked through and golden brown.

Remove from the oven and set aside while you prepare the sauce and noodles.

Melt the butter in a large, high-sided, skillet over medium heat. Once melted, add the shallots, garlic, and mushrooms, and sauté for 5 minutes, or until the veggies are tender.

Deglaze the pan with wine and bring to a simmer. Simmer for 5 minutes or until most of the wine has evaporated. Sprinkle the vegetables with flour and stir to combine. Add the broth, Worcestershire, Dijon, and hot sauce to the skillet and whisk to combine. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have deepened.

Reduce heat to low, add the sour cream, and stir to combine. Season the sauce to taste with salt and pepper. Once the sauce has combined, add the baked crab cakes to the sauce, and gently coat in the sauce. Keep the crab cakes in the sauce, just long enough to reheat.

To serve, divide cooked egg noodles between plates or bowls and top with the crab cakes and stroganoff sauce. Sprinkle the servings with chopped fresh parsley and enjoy!