Beef Stroganoff Soup

1 Tablespoon olive oil
1 Tablespoon butter unsalted
1 Pound beef sirloin, cut into thin strips
Salt and pepper to taste
1 Large onion chopped
2 Garlic cloves, minced
8 Ounces cremini mushrooms stems trimmed & sliced
1 Teaspoon Worcestershire sauce
1 Teaspoon smoked paprika
8 Cups beef broth
4 Ounces egg noodles, uncooked
1/2 Cup sour cream
1 Tablespoon fresh parsley chopped

In a large Dutch oven add the olive oil and butter and heat over medium-high heat. Add the beef sirloin pieces and generously season with salt and pepper. Cook until the meat is slightly browned, about 5 minutes. Using a slotted spoon transfer the meat to a plate.
Add the mushrooms, onion, garlic, stir and saute until the vegetables soften, about 3 minutes.
Add the Worcestershire sauce, smoked paprika, salt, pepper, and the bee broth. Stir everything together, bring to a boil then add the beef back to the pot. Stir in the noodles and cook for about 8 minutes or until the noodles are cooked to your liking.
In a small bowl whisk the sour cream together with about 1/2 cup of the hot soup then pour back into the pot and stir. Taste and adjust seasoning with salt and pepper as necessary.
Garnish with parsley and serve.