Crumble the ground beef into a large skillet. Over medium high heat, brown the meat until it is done, about 5 minutes.  Add the onion. Cook for 2 minutes. Drain the excess fat from the pan. 

Add the tomato paste and cook over medium high heat for 1 minute. Add kosher salt, pepper, Worcestershire, Dijon, onion powder, and paprika. Stir together and cook 2 minutes more. 

Increase the heat to high and add 1 cup beef broth, stirring up all of the browned bits from the bottom of the pan. Bring to a boil Add 2 more cups beef broth and bring back to a boil. 

Stir the noodles into the mixture in the pan and make sure they are submerged in the liquid. Bring back to a boil. Add more of the remaining broth or add water as needed. Reduce to a simmer and cook uncovered until the noodles are done and the sauce has reduced, stirring occasionally but taking care not to break up the noodles. 

Remove from the heat. Carefully stir in the sour cream. Taste and adjust seasoning as necessary and add garnish, if using. 

This recipe originally appeared on MartieDuncan.com.