Cook the egg noodles according to the package directions until they are al dente.

In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned.

Add the minced garlic to the skillet and cook for another 30 seconds until fragrant. Then, remove the beef mixture to a plate.

In the same skillet, add the butter and let it melt. Stir in the paprika and then whisk in the flour. Cook for about 30 seconds.

Gradually whisk in the beef broth, add the beef bouillon cube, Worcestershire sauce, and thyme. Let this mixture simmer until it thickens, which should take about 1-2 minutes.

Reduce the heat and mix in the heavy cream until everything is well combined.

Fold in the cooked ground beef and egg noodles until everything is evenly mixed. Add salt and black pepper to taste.