A quick and delicious take on the classic beef stroganoff, made with ground beef, creamy sauce, and served over noodles in just 30 minutes.

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Heat olive oil in a large skillet over medium-high heat.
Add ground beef and cook, breaking it up with a spoon until browned, about 5-7 minutes.
Remove excess grease, then add chopped onion and garlic. Cook for another 3 minutes until softened.
Stir in the flour and cook for 1-2 minutes to create a roux.
Add beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir and bring to a simmer.
Reduce heat and stir in sour cream until smooth and creamy.
Let the sauce simmer for 5 minutes, adjusting seasoning as needed.
Serve the beef stroganoff mixture over cooked egg noodles, garnished with parsley if desired.

For a lighter version, use Greek yogurt instead of sour cream.
Beef broth can be substituted with chicken or vegetable broth for a different flavor.
For extra flavor, add a splash of white wine to the sauce.