1. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the beef and sear until browned. Transfer to a plate.

2. In the same skillet, add the remaining butter and cook the diced onion until soft. Add mushrooms and garlic; sauté until mushrooms are browned and moisture has evaporated.

3. Sprinkle flour over the veggies and stir for 1 minute. Slowly pour in beef broth, stirring constantly to avoid lumps.

4. Stir in Dijon mustard and paprika. Let the sauce simmer for 3–4 minutes until slightly thickened.

5. Add egg noodles, ensuring they are mostly submerged. Cover and cook for 10–12 minutes, stirring occasionally until noodles are tender.

6. Lower the heat. Stir in sour cream, then return the beef to the skillet. Mix until creamy and heated through. Adjust seasoning with salt and pepper.

7. Garnish with chopped parsley if desired. Serve hot.