Cook the noodles: Bring a large pot of salted water to a boil, add egg noodles, and cook according to package instructions. Drain and set aside.

Sauté the aromatics: In a large skillet over medium heat, melt 1 tablespoon of butter. Add onions and garlic, cooking until fragrant and translucent, about 2–3 minutes.

Brown the beef: Increase heat to medium-high, add ground beef, season with paprika, salt, and pepper. Cook until no longer pink, breaking up any large chunks, about 5 minutes.

Cook the mushrooms: Push the beef to one side, add another tablespoon of butter, and sauté mushrooms until golden brown.

Make it creamy: Sprinkle the remaining butter over the beef-mushroom mixture, pour in beef broth, and stir in cream cheese until fully melted and the sauce is smooth.

Combine and serve: Toss the cooked egg noodles into the skillet, stirring well to coat each strand in the velvety sauce. Garnish with fresh parsley and serve hot.