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Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet.
Add the mushrooms and cook until they are tender, about 5 minutes.
Season with salt and pepper, then remove from the pot into a bowl and set aside.
Heat the remaining 2 tablespoons of oil in the same pot.
Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes.
Stir in the garlic and cook until fragrant, 30-60 seconds.
Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes.
Sprinkle the paprika over the top and stir to combine.
Pour in the beef broth and the pasta.
Bring to a light boil then cover the pot.
Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes.
Remove the pot from the heat and stir in the mushrooms and sour cream.
Serve topped with fresh parsley.