Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the sliced beef strips to the skillet in a single layer and season with salt, pepper, and smoked paprika. Sear the beef for 2-3 minutes on each side until browned but not fully cooked. Remove the beef from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and sliced mushrooms to the skillet and cook for 5-6 minutes until the mushrooms release their moisture and become golden brown.
Sprinkle the flour over the mushroom mixture and stir well to coat evenly. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the beef broth while stirring continuously to avoid lumps. Add the Worcestershire sauce and bring the mixture to a simmer.
Return the seared beef along with any accumulated juices to the skillet. Simmer gently for 5 minutes until the beef is cooked through and the sauce thickens slightly.
Remove the skillet from heat and stir in the sour cream until fully combined and creamy. Do not boil after adding sour cream to prevent curdling.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the beef stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.