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Melt butter in a large skillet over medium heat.
Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the skillet.
Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste.
Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
Stir in sour cream until heated through, about 1-2 minutes.
Serve immediately, garnished with parsley, if desired.