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In a large skillet, over medium-high heat, brown the beef and the onion until the beef is no longer pink.
Add the butter and mushrooms. Cook for a few minutes until mushrooms are tender. Add the garlic and cook for 30 seconds.
Sprinkle the flour over the mixture and cook for 1-2 minutes. Add part of the beef broth to deglaze the pan.
Add the remaining beef broth, egg noodles, Worcestershire, Dijon mustard, and paprika. Bring mixture to a boil. Reduce the heat and cover. Cook for 6-8 minutes or until egg noodles are tender.
Stir in the sour cream and cream. Simmer for a few minutes. Add salt and pepper to taste. Garnish with parsley and serve.