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Pat beef dry and sprinkle with 3/4 tsp salt and 1/2 tsp pepper. Heat oil in a 10-12 inch heavy skillet over moderately high heat until hot but not smoking, then saute beef, turning over once, about 10 minutes total for medium rare.
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While steaks are standing, heat butter in same skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until softened, 3-5 minutes. Add garlic, mushrooms, and remaining 1/4 tsp pepper and 1/4 tsp salt and cook, stirring constantly, until liquid mushrooms give off is evaporated, 3-5 minutes. Add paprika and cook, stirring occasionally, 1-2 minutes. Stir in sour cream, mustard and Worcestershire sauce and bring just to a simmer, do not let boil. Stir in any beef juices accumulated on plate and thin sauce with up to 1/4 cup water if necessary. Spoon sauce over steaks and noodles.
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