Cook the egg noodles, then cool them down using water and ice. Drain and set aside.

Season the beef with oil, salt, and pepper. In a saucepan, heat some oil, add the beef in small batches, and sear it until browned on the outside. Transfer to a plate until needed.

In the same saucepan, add butter and oil, then add the mushrooms and onions, cooking until they become tender. Add the garlic and cook for an additional 2-3 minutes.

Deglaze the pan with red wine and cook for another 5 minutes. Add the cream, beef base, and paprika. Strain any juices from the cooked beef into the sauce. Bring it to a boil and thicken with a slurry.

Add the noodles and beef to the sauce, seasoning with salt and pepper if necessary. Reduce the heat and fold in the sour cream.

Reheating directions:

Preheat the oven to 350°F. Place the dish in an oven-proof bowl, cover, and heat in the oven for 30 minutes until warmed through.