One Pot Beef Stroganoof

1, Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet.
2. Add the mushrooms and cook until they are tender, about 5 minutes.
3. Season with salt and pepper, then remove from the pot into a bowl and set aside.
4. Heat the remaining 2 tablespoons of oil in the same pot.
5. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes.
6. Stir in the garlic and cook until fragrant, 30-60 seconds.
7. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes.
8. Sprinkle the paprika over the top and stir to combine.
9. Pour in 3 cups of the beef broth and the pasta.
10. Bring to a light boil then cover the pot.
11. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. (add the additional cup of Beef Broth slowly as needed to keep the dish from becoming too dry. You may need all of it, you may not)
11. Remove the pot from the heat and stir in the mushrooms and sour cream.

Serve topped with fresh parsley if desired.