In a medium bowl, combine smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Add the shrimp and toss until evenly coated.

Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add the melted butter to the skillet. Once the butter is sizzling, add the seasoned shrimp in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches.

Cook for 1-2 minutes per side, or until the shrimp are opaque, pink, and slightly charred "blackened" around the edges. Remove shrimp from the skillet and set aside.

While the shrimp are cooking or immediately after, cook the egg noodles according to package directions in a large pot of salted boiling water until al dente. Drain well and set aside.

In the same large skillet (no need to clean), add olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are browned and have released their liquid, about 5-7 minutes.

Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2-3 minutes, or until the sauce slightly thickens. Stir in the Dijon Mustard.

Remove the skillet from the heat. Stir in the sour cream until fully combined and smooth. Do not boil the sauce after adding sour cream, as it may curdle. Season with salt and black pepper to taste.

Add the cooked egg noodles and the blackened shrimp to the stroganoff sauce. Gently toss everything together until well combined and heated through.

Serve immediately, garnished with fresh chopped parsley.