Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just al dente, usually about 6-8 minutes. Drain and set aside, reserving a splash of pasta water in case you want to loosen the sauce later.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Season with smoked paprika, dried thyme, garlic powder, onion powder, kosher salt, and black pepper. Cook until the beef is browned and cooked through, about 5-7 minutes. Remove beef from the skillet and set aside, leaving any rendered fat in the pan.
In the same skillet, add the sliced cremini mushrooms. Sauté over medium heat until they release their moisture and begin to brown, about 6-8 minutes. This step adds a rich, earthy flavor that’s crucial to the stroganoff’s character.
Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes, allowing the flour to toast slightly. Gradually pour in 1 cup of the beef broth, stirring constantly to avoid lumps. Add Worcestershire sauce and Dijon mustard if using. Bring the mixture to a simmer, letting it thicken and become glossy.
Return the browned ground beef to the skillet. Pour in the remaining beef broth and stir everything together. Let it simmer gently for about 5 minutes, allowing the flavors to meld and the sauce to thicken further.
Remove the skillet from heat and stir in the full-fat Greek yogurt until the sauce is creamy and smooth. This adds a lovely tang and richness without overpowering the dish. Taste and adjust seasoning if needed.
Plate the stroganoff over the cooked egg noodles. Sprinkle with freshly chopped parsley or thyme for a pop of color and freshness. Serve immediately and enjoy!
