Place paprika in a large nonstick skillet over medium-high heat and cook for 2 minutes, stirring constantly, until fragrant. Remove from pan and set aside.

Heat olive oil in the same pan over medium-high heat.

Add beef and cook for 3 minutes, stirring occasionally, until browned.

Add mushrooms, green bell pepper, and onion. Sauté for 4 minutes until softened.

Add the toasted paprika, red wine (or beef broth), tomato sauce, and salt. Reduce heat to medium and cook for 6 minutes, stirring frequently.

In a separate bowl, combine beef broth, water, and flour, stirring with a whisk until smooth.

Reduce heat to medium-low. Add the flour mixture to the pan. Cover and cook for 1 hour and 30 minutes, stirring occasionally, until slightly thick and the beef is tender.

About 15 minutes before the beef mixture is done, cook egg noodles according to package directions, omitting salt and fat.

Stir reduced-fat sour cream into the beef mixture.

Serve the beef mixture over hot pasta.