1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef sirloin and cook until browned, about 5 minutes. Remove the beef from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3 minutes.
3. Add the mushrooms to the skillet and cook until they release their juices and begin to brown, approximately 5 minutes.
4. Sprinkle the paprika over the mushroom mixture and stir well to combine, allowing the spice to bloom.
5. Return the beef to the skillet, then sprinkle with flour, stirring to coat the meat and vegetables.
6. Gradually pour in the beef broth, stirring constantly to avoid lumps. Allow the mixture to simmer for 3-4 minutes until it thickens slightly.
7. Reduce the heat to low and stir in the sour cream. Season with salt and pepper to taste. Continue to cook gently, ensuring the sour cream does not curdle.
8. Meanwhile, cook the egg noodles according to package instructions. Drain and add them to the skillet, tossing to coat with the creamy sauce.
9. Garnish with fresh parsley and serve immediately.

A little tip from my kitchen: if you’re out of paprika, try a pinch of cayenne for a bit of heat, or smoked paprika for a deeper, smoky flavor.