Preheat Oven: Preheat the oven to 180°C (350°F).

Cook Pasta: Boil salted water and cook pasta according to package instructions until al dente. Drain and set aside.

Sauté Beef: In a large skillet, heat olive oil over medium-high heat. Add the beef mince and cook, breaking it apart, until browned (about 5–7 minutes).

Add Onion & Garlic: Add chopped onion and minced garlic. Cook for 3–4 minutes, until the onion softens.

Cook Mushrooms: Add sliced mushrooms to the pan. Cook for 4–5 minutes, until they soften and release their moisture.

Make Stroganoff Sauce: Stir in flour, then add paprika and Dijon mustard. Gradually pour in the beef stock, stirring to avoid lumps. Simmer for 5 minutes to thicken.

Stir in Sour Cream: Lower the heat and add sour cream (or Greek yogurt). Stir to create a smooth, creamy sauce. Season with salt and pepper.

Combine with Pasta: Add the cooked pasta into the beef stroganoff mixture, stirring until evenly combined. Transfer to a greased baking dish.

Top with Cheese: Sprinkle grated cheese over the pasta.

Bake: Place the dish in the oven and bake for 25–30 minutes or until the cheese is bubbly and golden brown.

Serve: Garnish with fresh parsley and serve warm.