In a large bowl, whisk together flour, paprika, onion powder, garlic powder, parsley, celery seed, salt, and pepper.
Add in cubed beef and stir until the beef is fully coated. Set aside.
Melt 4 tablespoons butter in a large stockpot over medium-high heat.
Once melted, add in beef and cook for 5 minutes, stirring regularly, or until browned.
Remove from the stockpot and set aside in a large bowl.
Deglaze the stockpot with 1/4 cup white wine, scraping up the brown bits as best as possible.
Add remaining butter to the hot stockpot and allow to melt.
Add in mushrooms, onion, and garlic, and cook for 5 minutes, or until the onion has started to softened. Continue scraping up the brown bits, it gets easier as the mushrooms release moisture.
Stir in 3 cups broth and seared beef cubes and bring to a boil.
Cover, reduce heat to low, and simmer for 1 hour.
Remove lid, stir in frozen noodles, return to a high simmer over medium heat, and simmer until the noodles are al denté, about 20 minutes, stirring regularly to prevent the noodles from sticking to the bottom. As it’s cooking, stir in additional beef broth if the mixture is getting too thick.
Remove from heat.
Mix the sour cream into the beef and noodles.
Let stand for 10 minutes to thicken, if necessary.
Taste and re-season, if necessary, then serve and enjoy!
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