Start by cooking the egg noodles according to package directions.
Brown the ground beef in a pan over medium-high heat until no longer pink. Remove from the heat and strain the beef in a strainer over a bowl, and set aside.
In a mid-sized pan, sauté the sliced mushrooms and chopped onions in 2 Tbs butter until the mushrooms and onions have softened, around 5 minutes. Add the spices: rosemary, thyme, and paprika.
Sprinkle 1 Tbs of flour over the mushrooms and onions then stir everything to combine.
To the pan, add 1 cup of beef broth. Let the broth thicken up by simmering for 2-3 minutes.
Turn the heat off and add to the broth the cream cheese. Stir to combine until cream cheese had completely melted.
To the pan add the drained noodles and ground beef.
Add the sour cream. Add additional salt and pepper to taste. Enjoy!