In a large pot, bring well-salted water to a rolling boil. Add the egg noodles and cook according to the package directions, usually around 7-10 minutes, until al dente. Once cooked, drain the noodles and toss them with a knob of butter and a sprinkle of sea salt.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced cremini mushrooms, seasoning with salt and pepper. Sauté for 8-10 minutes until browned and their moisture evaporates.

Remove the cooked mushrooms and add the remaining butter to the skillet. Sauté the sliced onion and garlic until the onion is soft and translucent, about 5 minutes.

Pour in about half a cup of dry white wine and scrape up any browned bits from the bottom. Allow to simmer for about 3-4 minutes, reducing the liquid by half.

Whisk together the flour and mushroom stock, then add to the skillet with thyme, Dijon mustard, and smoked paprika. Stir well and bring to a gentle boil, reduce heat and simmer until the sauce thickens, about 5 minutes.

Remove from heat, stir in sour cream, adjusting consistency with more stock if necessary. Taste and season with salt and pepper.

Place the cooked egg noodles in serving bowls and ladle the creamy mushroom sauce over. Garnish with fresh parsley or chives.