Cook noodle per box instruction.
Wash and slice mushroom evenly.
Thinly slice onion, crush garlic, and chop parsley.
In a deep skillet or deep saucepan over high heat, add 1 tablespoon butter and crushed garlic.
Stir till golden and fuming aroma then add ground beef.
Keep stirring to brown the beef.
Carefully skim off liquid fat from pan.
Add 2 cups of broth, ½ cup of wine, 1 teaspoon Worcestershire sauce, 1 Tablespoon mushroom seasoning and ¼ teaspoon salt.
Bring to boil and stir for 2 minutes before adding sliced onion and mushroom. Then reduce heat and simmer for 10-15 minutes.
Gently swoop out the “hard” precipitated top layer of coconut cream.
Whisk to mix 1 cup of the coconut liquid with 2 tablespoons of flour, then evenly pour over simmering meat while stirring constantly.
When everything is thick evenly, add in the swooped out hard coconut cream and 1 tablespoon of apple cider vinegar.
Stir well to mix (do not boil), re-season with salt and ground pepper to taste and remove from heat.
Sprinkle on some fresh chopped parsley for decoration and serve hot over noodle or pasta.