1/2 ounce dried porcini mushrooms (about 1/2 cup)
2 cups water
2 tablespoons plus 2 teaspoons olive oil
8 ounces fresh cremini mushrooms, stems trimmed and sliced 1/4 inch thick
1 1/2 cups medium-dice yellow onion (about 1 medium onion)
1/2 teaspoon paprika
2 tablespoons all-purpose flour
1 bunch flat-leaf kale (about 11 ounces), tough stems removed and leaves cut into bite-size pieces
3 medium garlic cloves, minced
Kosher salt
Freshly ground black pepper
1/4 cup dry white wine
8 ounces dried egg noodles
2 tablespoons unsalted butter (1/4 stick)
1/3 cup sour cream