Rehydrate soy curls however you like. I use the stock from this recipe, a couple Tbsp each vermouth & dark soy, and some garlic powder or minced jarred garlic. Squeeze dry, saving the liquid. Sauté onion in olive oil & a sprinkle of salt until soft, a few minutes. Add garlic and cook until fragrant. Yo! Here is where you want to start boiling your noodle water. Add mushrooms, sprinkle with salt, and cook until juices have evaporated, 10 minutes or so. Stir in tomato paste, then add the paprika and flour to coat. Cook for about minute, until the raw flour smell is gone. Use more vermouth to deglaze if you like. Whisk in broth, mustard, Worcestershire, and some black pepper. Add curls, then bring to a simmer. Cook until it's the consistency you like, usually 20 to 25 minutes. Off heat, whisk in sour cream. Salt & pepper to taste. Serve over noodles.