1. Heat olive oil in a large pot over medium heat. Sear beef until browned on all sides, then remove and set aside.
2. Melt butter in the same pot. Sauté onion, garlic, and mushrooms until softened, about 5 minutes.
3. Sprinkle flour over the mixture and stir for 1-2 minutes. Slowly pour in beef broth, whisking to avoid lumps. Add thyme, paprika, salt, and pepper.
4. Return beef to the pot, bring to a simmer, and cook for 20-25 minutes until beef is tender.
5. Stir in egg noodles and cook until tender, about 8-10 minutes.
6. Lower the heat and stir in sour cream and heavy cream until smooth. Adjust seasoning as needed.
7. Serve warm, garnished with fresh thyme or a dollop of sour cream.