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Heat the olive in a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5-6 minutes. Transfer the mushrooms to a plate.
Melt the butter in the same pan. Add the onion, ground beef, and garlic powder. Cooking until the meat is browned, stirring to break up into small pieces. Drain any excess fat, then return the pan to the stove.
Add the flour and paprika. Stir until thickened, 1-2 minutes.
Add the sherry, and stir to scrape up any browned bits from the bottom of the pan.
Add the beef broth and bring to a boil.
Add the egg noodles, salt, and pepper. Reduce the heat to low, cover, and simmer, stirring often, until the noodles are tender, 8-10 minutes.
Return the mushrooms to the pan and stir to combine.
Add the sour cream and stir. Top with the parsley.