Homemade Hamburger Helper Stroganoff

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and garlic and cook for 3–4 minutes until softened. Add the mushrooms and cook for 5–6 minutes until their liquid has cooked away.
1 tablespoon olive oil
1 medium yellow onion
8 oz mushrooms
2 cloves garlic
Add the ground beef, breaking it up with a spoon, and cook for 5–7 minutes until browned. Drain off any excess grease. Stir in the smoked paprika and season with salt and pepper.
1 lb lean ground beef
1 tsp smoked paprika
Sprinkle in the flour and cook, stirring, for about 1 minute. Stir in the Worcestershire sauce and Dijon mustard until the beef is well coated.
2 tbsp all-purpose flour
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
Pour in the beef broth and milk, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
3 cups beef broth
1 cup whole milk
Stir in the egg noodles then cover and cook for 10–12 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.
8 oz wide egg noodles
Remove the pan from the heat and let it cool for a minute, then stir in the room-temperature sour cream until the sauce is smooth and creamy. Adjust the seasoning to taste, garnish with fresh parsley and serve right away.
½ cup sour cream
Fresh parsley
Salt and black pepper