Bannister Better Beef Stroganoff

I have been through at least seven Beef Stroganoff recipes and this one by far is our favorite!
(adapted from 'damndelicious.net')
NOTE:  If you need a faster easier version, this is for you --> https://www.campbells.com/recipes/beef-stroganoff/

INGREDIENTS:

• 2 tablespoons unsalted butter
• 12 ounces cremini mushrooms, cleaned well and thickly sliced (canned works as well)
• 1/2 medium sweet onion, diced
• Salt and pepper
• 1 pound lean ground beef
• 1 tablespoon of beef base
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose
• 4 cups beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3 oz. tomato paste
• 8 ounces egg noodles uncooked (or cooked spaghetti noodles) 
• 1/2 cup sour cream
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Melt butter in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste. 
2. Add ground beef and beef base and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.  Stir in garlic and thyme until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute.
4. Stir in beef stock, scraping any browned bits from the bottom of the skillet. Cook until bubbly.
5. Stir in Worcestershire, Dijon, tomato paste and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
6. Stir in sour cream until heated through, about 1-2 minutes.
7. Serve immediately, garnished with parsley, if desired.