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Cook the Beef & Onions — Slice the beef into thin strips. Melt 2 tablespoons of butter in a large skillet over medium heat, then add the beef. Cook for about 5 minutes, or until the outside is nicely browned. Remove the beef from the pan and keep it warm. Add the minced onion to the same pan and sauté for about 2 minutes, just until it softens. Add the cooked onions to the beef and set aside.
Cook the Mushrooms & Make the Sauce — Add the rest of the butter to the pan. Once it melts, add the mushrooms and sauté until they turn golden and release their moisture. Transfer the mushrooms to the beef and onions. Sprinkle the flour into the pan and cook it for about 3 minutes, stirring often—it should look slightly golden. Pour in the beef stock and add the paprika, salt, and pepper. Stir well. The sauce will thicken as it simmers.
Finish With Sour Cream & Combine — Lower the heat and stir in the sour cream. Warm it gently (don’t boil it or it may separate). Pour the finished sauce over the beef, onions, and mushrooms. Sprinkle a little extra paprika on top for color. Serve over warm noodles.