Bring a large pot of salted water to a boil and cook egg noodles according to package directions until al dente.
While water heats, add ground beef to a large skillet over medium-high heat and let it brown undisturbed to achieve a deep sear.
Once browned, drain excess fat if necessary and stir in the condensed mushroom soup, onion powder, and smoked paprika.
Pour in the beef broth and stir to combine, simmering for 3-5 minutes until the flavors meld.
Place the sour cream in a separate small bowl and add a tablespoon of the hot sauce to it to temper it before stirring the mixture into the main pan.
Drain the noodles and toss them directly into the sauce, mixing until every strand is coated thoroughly.
Serve hot and enjoy immediately.