Place a large skillet over medium heat.

Add ground beef and cook until browned, breaking it apart as it cooks.

Drain excess grease if necessary.

Add butter, diced onion, sliced mushrooms, and minced garlic to the skillet.

Sauté for 3 to 5 minutes until onions are soft and mushrooms are tender.

Pour in beef broth and Worcestershire sauce, stirring to combine.

Add salt, black pepper, and smoked paprika if using.

Bring the mixture to a simmer.

Add uncooked egg noodles directly into the skillet.

Stir to coat the noodles in the broth and cover with a lid.

Let cook for 8 to 10 minutes, stirring occasionally, until noodles are tender.

In a small bowl, mix flour or cornstarch with water to create a slurry.

Slowly pour the slurry into the skillet while stirring continuously.

Let the stroganoff cook for another 2 to 3 minutes until the sauce thickens.

Remove from heat and let it sit for 2 minutes.

Garnish with chopped parsley if desired.

Serve warm and enjoy.