Prep the beef: Toss the beef strips in a bowl with the flour, smoked paprika, salt, and pepper. Shake off any excess flour — you want a light coating, not a thick paste. The beef should look dusted and slightly speckled from the paprika.

Brown the beef in batches: Heat one tablespoon of oil in a large frying pan over high heat until it shimmers and a single piece of beef sizzles instantly when added. Add the beef in a single layer — do not crowd the pan. Cook for 2 minutes without moving, until the underside is deep golden brown and you can smell the seared meat. Flip and cook for another minute. Transfer to a plate and repeat with the remaining oil and beef. The cooked strips should be browned on the outside but still tender inside.

Cook the aromatics: Reduce the heat to medium. Add the sliced onion to the same pan and cook for 4-5 minutes, stirring occasionally, until the onion is softened and translucent. The edges will start to catch slightly — that's good for flavour. Add the mushrooms and cook for a further 4 minutes, until they release their moisture and the pan looks glossy. You'll hear a gentle hissing sound as the liquid evaporates. Stir in the crushed garlic and cook for 30 seconds until fragrant.

Build the sauce: Pour in the beef stock and stir in the Dijon mustard. Bring to a gentle simmer — you'll see small bubbles breaking the surface, not a rolling boil. Let it bubble for 3-4 minutes, stirring occasionally, until the liquid has reduced slightly and thickened. The sauce should coat the back of a spoon.

Finish the sauce: Remove the pan from the heat. Stir in the soured cream until the sauce is smooth and a pale caramel colour. Return the beef and any juices from the plate to the pan. Stir gently and let the residual heat warm the beef through for 1 minute without boiling — boiling can make the sauce split. The final sauce should be thick enough to cling to the noodles, with visible pieces of mushroom and beef throughout.

Cook the noodles: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to the package instructions (usually 4-5 minutes). Drain in a colander — the noodles should be tender but still have a slight bite. You'll see them separate easily and smell the light eggy aroma.

Combine and serve: Add the drained noodles directly to the pan with the sauce, or divide the noodles among bowls and spoon the stroganoff on top. Either way works. Sprinkle with chopped parsley and serve immediately. The steam rising from the bowl carries the rich, creamy scent of the sauce.