Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
2 tablespoons olive oil, 1 pound ground beef
Add chopped onion and minced garlic to the skillet. Cook until softened, about 5 minutes.
1 medium onion, 2 cloves garlic
Stir in sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
8 ounces mushrooms
Sprinkle flour over the beef and vegetables. Cook for 1 minute, stirring constantly, to create a roux.
1/4 cup all-purpose flour
Gradually pour in beef broth, whisking constantly to prevent lumps. Bring to a simmer.
2 cups beef broth
Stir in Dijon mustard, Worcestershire sauce, and paprika. Season with salt and pepper to taste. Reduce heat and simmer for 10 minutes, or until the sauce has thickened slightly.
1/4 cup Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon paprika, Salt, pepper
Remove the skillet from the heat. Gently stir in sour cream until well combined. Pro tip: add a 1/4 cup of the sauce to your sour cream container before mixing to temper the sour cream and reduce the risk of curdling once added to the pot.
1 cup sour cream
Pour stroganoff sauce over cooked egg noodles. Toss to coat.
1 pound egg noodles
Garnish with fresh parsley and serve immediately.
Fresh parsley
