Boil the noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just tender. Drain and set aside, tossing with a bit of butter or oil to prevent sticking.

Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, season with a pinch of salt and pepper, and cook, breaking it up with a spoon, until browned and no longer pink. Transfer the beef to a plate, leaving a little fat in the pan.

Sauté the vegetables: In the same skillet, add the onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook 30 seconds. Add the mushrooms and cook until they release their moisture and start to brown, about 5–6 minutes.

Make the roux: Reduce heat to medium. Add the butter to the pan. Once melted, sprinkle in the flour and stir constantly for 1 minute to form a paste. This helps thicken the sauce and removes the raw flour taste.

Build the sauce: Slowly whisk in the beef broth until smooth. Stir in the Worcestershire sauce, Dijon mustard, and paprika. Simmer for 3–4 minutes, stirring occasionally, until the sauce slightly thickens.

Combine and finish: Return the cooked ground beef and any juices to the skillet. Reduce heat to low. Stir in the sour cream until the sauce is creamy and cohesive. Taste and adjust salt and pepper as needed.

Toss with noodles: Add the cooked noodles to the sauce and gently toss to coat. If the sauce seems too thick, loosen with a splash of warm water or extra broth.

Garnish and serve: Sprinkle with chopped parsley and serve hot. It’s great with a green salad or steamed vegetables on the side.