Warm the skillet: Heat a large, deep skillet over medium heat. Add olive oil. When it shimmers, add the onion with a pinch of salt. Cook 3 to 4 minutes until softened.

Sauté the mushrooms: Add sliced mushrooms. Cook, stirring occasionally, until they release their liquid and turn golden at the edges, about 6 to 8 minutes. Don’t rush this step; it builds flavor.

Brown the beef: Push the mushrooms to the edges and add the ground beef to the center. Season with salt and pepper. Cook, breaking it up, until browned and no longer pink, about 4 to 6 minutes. Stir in the garlic and cook 30 seconds.

Season the base: Sprinkle in paprika. Stir in Dijon and Worcestershire. Let everything sizzle for 30 seconds to wake up the flavors.

Add broth and noodles: Pour in the broth and bring to a gentle simmer. Add the uncooked noodles. Stir to submerge them as much as possible.

Simmer: Reduce heat to medium-low, cover, and cook 7 to 9 minutes, stirring once or twice, until noodles are tender. If the pan looks dry, add a splash of broth or water.

Make it creamy: Turn the heat to low. In a small bowl, stir Greek yogurt until smooth. If the sauce looks thin, whisk 1 to 2 teaspoons cornstarch with 1 tablespoon cool water and stir into the skillet. Then add the yogurt, stirring gently until the sauce is creamy. Do not boil after adding yogurt to prevent curdling.

Taste and finish: Adjust salt, pepper, and extra Worcestershire if you like more savory depth. Sprinkle with chopped parsley.

Serve: Spoon into bowls and enjoy hot. Add an extra dollop of yogurt and fresh pepper if you like.