Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente, about 7-9 minutes. Drain and set aside.
While the noodles cook, heat olive oil in a large skillet over medium heat.
Add diced onion to the skillet and sauté for 3-4 minutes until translucent.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Stir in beef broth, salt, black pepper, and paprika. Bring to a simmer and cook for 5 minutes to reduce slightly.
Remove the skillet from heat and stir in sour cream until fully combined and creamy.
Add the cooked egg noodles to the skillet and gently toss to coat noodles evenly with the beef mixture.
Serve immediately while hot.