Heat 1 tbsp of olive oil in a large skillet over medium-high heat.

Season the beef with salt and black pepper.

Cook the beef strips in batches until browned on all sides and set aside.

Add the butter to the skillet and melt it over medium heat.

Add the chopped onion and cook for about 5 minutes until translucent.

Add the sliced mushrooms and minced garlic, cooking until the mushrooms are tender.

Stir in the flour and cook for 1 minute until it no longer appears raw.

Gradually add the beef broth, stirring continuously until the sauce starts to thicken.

Add the sour cream, Dijon mustard, and paprika, and stir well to combine.

Return the beef to the skillet and simmer for 10-15 minutes until the beef is tender and fully cooked.

In a separate pot, cook the egg noodles according to the package instructions.

Drain the noodles and toss with the remaining 1 tbsp of olive oil to prevent sticking.

Serve the beef stroganoff over the egg noodles.

Garnish with freshly chopped parsley and a dollop of sour cream.

Serve with a side of steamed broccoli or green beans.