In a skillet, brown the ground beef over medium heat and drain excess fat.

Add chopped onion, minced garlic, and sliced mushrooms to the skillet; cook until softened.

Stir in beef broth, paprika, Dijon mustard, salt, and pepper; simmer for 10 minutes.

Reduce heat and stir in sour cream until well combined.

Cook egg noodles according to package instructions; drain and serve topped with beef stroganoff sauce.