Bring a large pot of salted water to a boil and cook the pappardelle for 8 minutes. For best results, you can cook it according to package directions to make sure the pasta is very al dente. Pasta should be slightly undercooked as it will continue to cook in the sauce during the final stages of the recipe. Before draining, reserve 1/2 cup from the boiling water. Make sure to get rid of other excess liquid.

Heat the tablespoons of butter in a large Dutch oven over medium heat.

Sauté onion and sliced mushrooms until their moisture has evaporated and they are nicely browned. Add minced garlic and continue to sauté until fragrant. Don't allow the garlic to burn because it will become bitter.

Add chicken broth, stirring to release brown bits of flavor that may have accumulated on the bottom of the pan while sauteing. Simmer while on medium-high heat.

Reduce heat to medium-low. Add heavy cream. Simmer uncovered for 10-15 minutes until the sauce thickens, stirring occasionally.

Season with black pepper to taste.

Add the cooked pasta to the sauce. Toss gently to coat. Continue cooking for 2-3 minutes. The pasta will absorb some of the sauce as it cooks. If the pasta becomes too thick, add the cup of hot pasta water 2 tablespoons at a time to reach your desired consistency.

For a cheesy flavor, add freshly grated parmesan cheese. Remove from heat. Enjoy!