Begin by heating the canola oil in a large skillet over medium heat. Add the diced onion and finely chopped garlic, sautéing until the onion becomes soft and translucent, approximately 4-5 minutes.

Incorporate the ground beef into the skillet, using a wooden spoon to break it apart. Cook until it is thoroughly browned, about 6-8 minutes, then drain any excess fat from the pan.

Mix in the sliced mushrooms, sea salt, black pepper, smoked paprika, and soy sauce. Continue cooking for another 4-5 minutes until the mushrooms are tender and their juices have released.

In a small bowl, combine the beef stock and flour, whisking until smooth. Gradually pour this mixture into the skillet, stirring constantly. Bring to a gentle simmer and allow it to cook for about 5 minutes, or until the sauce has thickened to your desired consistency.

Lower the heat and gently fold in the crème fraîche, ensuring it is well blended without allowing the mixture to boil.

While the sauce simmers, prepare the wide egg noodles according to the package instructions. Once cooked, drain and set aside.

Plate the beef stroganoff over the egg noodles and finish with a sprinkle of chopped chives for a fresh touch.