Brown the ground beef in a large skillet over medium-high heat, then drain the fat. Cook until the beef is no longer pink and you see browned bits on the pan.

Sauté the onion and sliced mushrooms in the same skillet over medium heat for 6-7 minutes. Cook until the onions turn translucent and the mushrooms release moisture, then reduce to add garlic for 1 minute.

Return the beef to the skillet, then sprinkle in the all-purpose flour and stir to coat. Continue stirring until the mixture looks evenly dusted.

Add the beef broth, Worcestershire sauce, and Dijon mustard, then bring to a simmer over medium heat. Simmer for 5-7 minutes until the sauce thickens and clings to the beef.

Remove the skillet from the heat, then stir in the sour cream and softened cream cheese until smooth. Mix until there are no visible lumps and the sauce looks creamy.

Season with salt and pepper to taste, then serve the beef stroganoff over the cooked egg noodles. Top with fresh parsley and paprika for color and a final dusting.