Add the garlic and continue to cook for a further minute. Transfer to a bowl and set aside
Cook the pappardelle according to packet instructions. Drain into a colander, and stir remaining butter through the warm pasta. Cover and set aside until ready to serve
Add remaining olive oil to the frying pan over a medium high heat. Add the beef and cook for 1-2 minutes on each side or until just cooked through
Add the brandy, the mushroom and onion mixture, and simmer for 1-2 minutes
Remove pan from the heat and stir in the sour cream, lemon juice and parsley. Serve with the cooked buttery pappardelle