Bring a large pot of salted water to a boil over high heat. Add the pappardelle pasta and cook according to package instructions until al dente, usually around 8-10 minutes.

In a large skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Add sliced mushrooms, allowing them to cook undisturbed for about 5-7 minutes until caramelized.

Reduce heat to medium-low and add 4 minced garlic cloves to the skillet. Sauté for 1-2 minutes until fragrant.

Pour in 1/2 cup of white wine or vegetable broth to deglaze the skillet, scraping up any browned bits. Let the liquid simmer for about 3-4 minutes.

Add the drained pappardelle into the skillet and toss gently to coat it in the garlic butter sauce, adding reserved pasta water if needed.

Remove from heat and stir in chopped fresh parsley or basil. Add heavy cream if desired, then taste and adjust seasoning.