Pat the beef pieces dry with a paper towel then season the beef all over generously with salt & pepper.
Heat the oil in a dutch oven over medium-high heat. Add beef and cook until well browned on all sides, about 5 minutes.
Add the mushrooms, onion, and garlic in with the beef and stir to combine. Cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
Stir in the butter until melted then stir in the flour, paprika, and 1/2 tsp salt until well combined.
Stir in the water and bring to a boil.
Place a lid on the dutch oven and reduce heat to medium-low. Simmer, stirring occasionally, until beef is tender, about 45 minutes.
When the beef is tender take the lid off and continue to simmer over medium-low heat, stirring occasionally, while you prepare the noodles.
Prepare the egg noodles according to package directions. Drain and set aside.
Take the dutch oven off the heat and stir the sour cream in with the beef mixture until well combined then season with salt & pepper to taste and serve over the egg noodles.
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