Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the sliced mushrooms in a single layer (work in batches if needed to avoid crowding) and season with salt and pepper. Let them cook undisturbed for 3-4 minutes until golden brown, then stir and cook another 2-3 minutes until they release their moisture and caramelize. This browning develops the umami that makes stroganoff so rich. Transfer the mushrooms to a plate and set aside—I like to keep them separate so they don't get overcooked later.

Add the butter to the same pot and let it melt over medium-high heat. Add the ground beef, breaking it into small pieces as it cooks, and sauté for 5-6 minutes until well browned and no pink remains—avoid stirring too frequently so the meat can develop a nice crust. Add the diced onion, minced garlic, salt, and pepper, then cook for 2-3 minutes until the onion softens and the garlic becomes fragrant. This layering of flavors creates the savory foundation for the stroganoff.

Sprinkle the flour and paprika over the beef mixture and stir constantly for about 1 minute—this bloom of flour in the fat will help thicken the sauce without lumps. Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot (called deglazing), and let it simmer for 1-2 minutes until the wine is mostly evaporated. I find this technique adds a subtle depth that makes people ask what your secret ingredient is.

Pour in the beef broth and Worcestershire sauce, stirring well to combine everything smoothly, then bring to a simmer over medium heat. Once simmering, add the egg pasta and stir occasionally to prevent sticking. Add the reserved seared mushrooms back into the pot. Cover the pot loosely and simmer over medium-low heat for 8-10 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened slightly.

Remove the pot from heat and let it cool for about 1 minute, then stir in the full-fat sour cream until fully incorporated—removing it from heat first prevents the cream from curdling. Taste and adjust seasoning with salt and pepper as needed. Divide into bowls and garnish each serving with fresh chopped parsley. I always finish with the parsley because it brightens the rich, creamy dish with a fresh herbaceous note.