Step 1

Add the sliced cremini mushrooms to a microwave-safe bowl and microwave on high for 3 minutes. Drain any liquid and set aside.

Step 2

Heat the olive oil in a 12-inch skillet (with a lid) over medium heat. Add the butter and chopped yellow onion, sautéing until softened, about 3 to 4 minutes. Add the minced garlic and cook for 30 seconds, until fragrant.

Step 3

Add the ground beef to the skillet with the onions and garlic. Cook until the beef is browned and crumbled. Drain any excess fat.

Step 4

Once the beef is browned, add the microwaved mushrooms to the skillet and stir them in with the beef and onion mixture.

Step 5

Sprinkle the flour, mustard powder, and paprika over the beef mixture, stirring everything together. Cook for 1 to 2 minutes to remove the raw flour taste.

Step 6

Gradually add the 5 cups of beef stock, soy sauce, a pinch of salt, and pepper to taste. Stir well and bring the mixture to a boil.

Step 7

Add the dry egg noodles to the skillet. Reduce the heat to a simmer, cover, and cook for 8 to 10 minutes, stirring occasionally, until the noodles are al dente. Add more stock if needed.

Step 8

Once the noodles are cooked, stir in the sour cream and freshly chopped parsley.

Step 9

Add 1 teaspoon of white wine vinegar to the skillet, stir, and taste for seasoning. Add more salt, pepper, or vinegar as needed to adjust the flavor to your liking.

Step 10

Serve warm and enjoy!