Begin by heating a Dutch oven over medium-high heat and adding 1 tablespoon of canola oil. Once shimmering, season the beef stew meat with black pepper and kosher salt, then brown it in batches for about 8 minutes until golden brown. Remove the beef and set it aside on a plate.

In the same Dutch oven, add the remaining tablespoon of canola oil, allowing it to heat up. Sauté the sliced mushrooms for approximately 5 minutes, stirring occasionally until they’re nicely browned and tender. Sprinkle in the remaining salt to enhance their flavor.

Next, incorporate the diced shallots, finely chopped garlic, dried thyme, bay leaves, and paprika into the pot. Cook for about 2 minutes until fragrant and the shallots are translucent.

Pour in the dry red wine and Worcestershire sauce, stirring to scrape up any browned bits from the bottom of the pot. Bring to a boil and let it simmer for about 5 minutes.

Stir in the beef broth and return the browned beef to your Dutch oven. Reduce heat to medium-low and let the mixture simmer gently for 45 to 60 minutes, stirring occasionally.

While the soup simmers, prepare the egg noodles separately according to package instructions until they are al dente, about 7-10 minutes. Drain and rinse under cold water.

In a small bowl, mix 3 tablespoons of tap water with cornstarch to create a slurry. Stir the slurry into the pot and cook for an additional 1-2 minutes until the soup thickens slightly.

Gently fold in the cooked egg noodles into the soup. Remove and discard the bay leaves before serving hot.

To finish, ladle the soup into bowls, garnishing each serving with a dollop of sour cream and a sprinkle of fresh chopped parsley.