Beef stroganoff!

I made the recipe here (https://howtofeedaloon.com/wprm_print/gourmet-beef-stroganoff) with a few changes. Documented below is exactly what I made. Tastes delicious!

Ingredients
1 2 lb beef tenderloin trimmed and cut into 1" strips
Salt and ground black pepper
2 tablespoon olive oil
6 tablespoon unsalted butter
3 cloves garlic
Small onion
1 lb cremini mushrooms diced
1 teaspoon red wine vinegar
1 teaspoon soy sauce
2 tablespoon all-purpose flour
2 cups Low Sodium Beef Broth
2 dried bay leaves
1 tablespoon smoked paprika plus extra for garnish
1 tablespoon Dijon mustard
¼ cup white wine
2 tablespoon dill
1 ½ cups sour cream
12 oz egg noodles

Instructions
Pat meat dry with paper towels and sprinkle with salt and pepper.
Heat oil, in skillet, over medium-high heat.
Working in batches, add meat in a single layer and cook until just brown, then stir. Cook for a total of about 3 minutes.
Transfer to a large platter.
Drain pan.
Add 4 tablespoons of butter to the same pan over medium-high heat.
Add chopped onion and saute until tender, about 4 minutes. Then add garlic.
Add mushrooms and sprinkle with pepper and vinegar+soy sauce.
Saute until liquid has nearly evaporated, about 15 minutes.
Add flour and stir until mushrooms are coated. Cook for a 2 to 3 minutes.
Add beef stock, bay leaves, paprika, mustard, then wine.
Simmer until the liquid thickens slightly.
Add meat and accumulated juices from the platter.
Simmer over medium-low heat until meat is heated through, about 3 to 5 minutes.
Stir in 1 tablespoon dill and all of the sour cream.
Season to taste with salt (1 tsp) and pepper (½ tsp).
Remove the bay leaves.
Meanwhile, bring a pot of salted water to a boil.
Add the egg noodles and cook until tender, drain. Place noodles back in pot.
Add the remaining 2 tablespoons of butter to the noodles, mix.
Add the buttered noodles to a large serving dish.
Pour the meat mixture over the noodles and stir to combine.
Garnish with remaining dill and a sprinkle more of smoked paprika.