1. Mix flour, paprika, salt & pepper in a bowl. Pat beef dry and add to bowl, toss to combine. Heat oil in a heavy skillet at moderately high heat. Add beef in 2 or 3 batches and cook, turning once, until browned on both sides but still pink inside, about 3 minutes per batch. Transfer to a bowl.
2. Lower heat, add 1 tablespoon of butter. When it has melted and started to foam, add the mushrooms, salt & pepper and cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.
3. With a slotted spoon, transfer to the meat bowl.  Deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface till the wine has reduced by about half. 
4. Add beef stock. Bring to a boil and cook for four minutes.
5. Heat butter in a smallskillet. Add flour and cook, whisking constantly, for 2 minutes to make a roux. Transfer to beef skillet.
6. Reheat sauce over low heat, then whisk in crème fraîche, mustard, Worcestershire sauce, dill, salt and pepper (do not boil). Add beef and mushrooms to sauce, heat through and serve over noodles. 

You can make make ahead to step 5 in the morning.