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Sear the beef in batches in a hot Dutch oven.
Add the onion, carrot, and garlic to the pot and cook for 5 minutes.
Add the paprika and tomato paste, then the flour and cook for a minute.
Deglaze the pot with the wine, then add the beef stock.
Add the seared beef, cover, and braise in the oven at 300°F for 3 hours.
Sauté the mushrooms in butter and olive oil until browned.
Temper the sour cream mixture with some of the hot braising liquid, then add it to the pot.
Add the sautéed mushrooms to the pot and simmer.
Cook the egg noodles until al dente, then toss them with butter and finish cooking in the stroganoff sauce.