Heat oil in a Dutch oven over medium-high heat. Add ground beef and cook for 5-7 minutes until browned.
Stir in mushrooms, onion, garlic, thyme, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released most of their liquid.
Stir in cooked lentils and white wine. Let simmer for 3 minutes.
Reduce heat to low, stir in parsley, sour cream, and stock. Cook for 3 minutes, just until the sour cream is warmed through. Be careful not to boil the sauce or it could curdle.
Serve with hot buttered egg noodles and garnish with more parsley.