1. Brown beef: Heat oil in a large skillet or Dutch oven over medium-high heat. Add ground beef; cook until browned, breaking into crumbles. Drain excess fat if needed.
2. Sauté veggies: Add onion; cook 3–4 minutes until soft. Stir in garlic and mushrooms; cook 5–6 minutes until mushrooms release moisture and begin to brown.
3. Make sauce base: Sprinkle flour over mixture; stir 1 minute to cook off raw flour taste.
4. Add liquids: Gradually stir in beef broth, Worcestershire, Dijon, paprika, salt, and pepper. Bring to a simmer.
5. Cook noodles: Stir in uncooked egg noodles. Reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring occasionally, until noodles are tender and liquid is mostly absorbed.
6. Finish: Remove from heat. Stir in sour cream until fully incorporated.
7. Garnish with fresh parsley and serve immediately.

💡 Pro Tips:
– Don’t skip browning the mushrooms—it builds deep umami flavor.
– For gluten-free: Use GF egg noodles and swap flour for cornstarch (mix 1 tbsp with 2 tbsp cold water; stir in after broth).
– Leftovers thicken when cooled—thin with a splash of broth or milk when reheating.

Prep Time & Nutrition (per serving, serves 4):