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Boil the uncooked egg noodles according to the package instructions while you prepare the stroganoff.
Make sure your beef is thinly sliced against the grain and all your vegetables are chopped.
Season the beef with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the beef strips and cook until browned on all sides, approx. 2 minutes each side to give a good sear.
Remove the beef from the skillet and set aside.
In the same skillet, add the onions, garlic, and mushrooms. Sauté until the onions are translucent and the mushrooms are browned. Season with salt and pepper.
Stir in the Dijon mustard and flour to coat the vegetables, cooking for 1-2 minutes.
Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer and let it thicken.
Add the Greek yogurt, Worcestershire sauce, and smoked paprika and continue whisking until the yogurt has fully melted into the sauce.
Return the beef to the skillet, stir to combine and cook for an additional 2-3 minutes, or until the beef is cooked to your liking and the sauce is creamy.
Add the drained and cooked egg noodles directly to the sauce or in individual servings and stir to combine.
Season with salt and fresh cracked pepper to taste and top with freshly chopped parsley.