Boil the noodles in salted water until al dente. Drain and set aside. Pro tip: save a splash of the cooking water in case the sauce needs thinning.

In a large skillet, melt butter or heat oil over medium-high. Add onion and mushrooms; sauté until soft and golden, about 5 minutes.

Add garlic and cook for 30 seconds until fragrant. Don’t let it burn—garlic can be dramatic, but not delicious when burnt.

Push vegetables to the side, add ground beef. Break it up and cook until browned, 5–7 minutes. Drain excess fat if needed.

Sprinkle flour over the beef and stir to coat. Cook about 1 minute to lose raw flour taste.

Pour in beef broth, stirring to combine. Let it simmer for 2–3 minutes until slightly thickened.

Stir in sour cream, Dijon mustard, and paprika. Warm gently; avoid boiling after sour cream goes in to keep it silky.

Taste and season with salt and pepper. If too thick, loosen with a bit of the reserved pasta water.

Return noodles to the pan or serve sauce over noodles. Garnish with parsley or chives if you’re feeling fancy.