Cook egg noodles in well-salted water according to package instructions until al dente. Drain and toss with a pat of butter to prevent sticking.

Melt 2 tablespoons of butter in a skillet. Sauté cremini mushrooms until golden brown, about 5-7 minutes. Remove and set aside.

In the same skillet, add remaining butter and sauté onions until translucent, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.

Pour in white wine to deglaze the pan, scraping up the browned bits. Let simmer for 2-3 minutes until reduced by half.

Whisk mushroom stock and flour together until smooth, then add to the skillet with mushrooms, thyme, mustard, and paprika. Simmer for 8-10 minutes until thickened.

Temper sour cream by mixing in some hot sauce, then stir into the skillet. Season with salt and pepper.

Serve stroganoff over egg noodles, garnish with parsley or chives, and enjoy hot.