Heat oil in a dutch oven. Cook onions over medium heat about 7 minutes. Remove onions from pan.

Combine salt, pepper and paprika in a bowl and toss the stewing beef cubes to coat with spice mixture.

Heat remaining 2 Tbsps of oil and brown the stewing beef over medium high heat. Cook quickly until all sides of beef cubes are evenly browned.

Reduce heat to medium and return onions to the dutch oven. Add garlic and cook 1 minute more.

Add passata and water. Bring to a simmer. Reduce heat to lowest, cover and continue to simmer for about 2 hours.

About a half hour before you are ready to serve, bring a large pot of water to boil and cook noodles according to manufacturer's instructions.

While water is heating up, heat butter with garlic powder in a frying pan over medium heat. Add mushrooms and cook until moisture is released and evaporated. This may take about 15 minutes.

To serve, drain noodles and spread on a serving platter. Heap Goulash in center and arrange mushrooms around the side of the goulash. Pass sour cream on the side.