Bring a large pot of salted water to a rolling boil. Cook the egg noodles according to package instructions until al dente, usually around 7-9 minutes. Drain and toss with 1 tablespoon butter.

In a large skillet over medium heat, melt 2 tablespoons of butter. Add cremini mushrooms and cook until golden brown, about 8-10 minutes. Transfer mushrooms to a plate.

In the same skillet, add 1 tablespoon of butter, chopped onion, and minced garlic. Sauté for about 5 minutes until translucent.

Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Cook until reduced by half, about 3-4 minutes.

Whisk together flour and mushroom stock until smooth. Gradually add to the skillet, stirring constantly. Add sautéed mushrooms, thyme, Dijon mustard, and smoked paprika. Bring to a boil and simmer until thickened, about 5 minutes.

Temper the sour cream by mixing a small amount of the hot sauce into it. Then stir the tempered sour cream into the skillet. Season with salt and pepper.

Serve the Mushroom Stroganoff over buttered egg noodles, garnished with freshly chopped parsley or chives.