Brown the beef: Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and break it up. Cook until browned with a few crispy edges, about 5–7 minutes. Spoon off excess fat if needed, leaving about 1 tablespoon for flavor.

Sauté the aromatics: Add the onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds, just until fragrant.

Add mushrooms: Toss in the sliced mushrooms. Cook 4–5 minutes, stirring occasionally, until they release their juices and start to brown.

Season and thicken: Sprinkle in the flour and stir to coat everything evenly. Cook 1 minute to remove the raw flour taste. Add the Worcestershire, Dijon, and paprika. Stir well.

Pour in broth: Gradually add the beef broth while stirring, scraping any browned bits from the bottom. Bring the mixture to a gentle boil.

Cook the noodles: Add the egg noodles and reduce to a simmer. Cover partially and cook 8–10 minutes, stirring once or twice so the noodles don’t stick. The sauce will thicken as the noodles cook.

Finish creamy: Turn the heat to low. Stir in the sour cream until the sauce is smooth and glossy. Taste and season with salt and pepper. If the sauce seems too thick, splash in a bit more broth or water.

Garnish and serve: Top with chopped parsley for freshness. Serve hot right from the pot.