Put the noodles on. Bring a pot of water to a boil and cook the egg noodles according to the package, aiming for just tender. Before draining, reserve ½ cup cooking water in a heatproof jug. Drain the noodles and keep them ready while the skillet finishes.

Brown the beef. Meanwhile, heat the oil in the skillet over medium-high heat. Add the beef and cook in small crumbles for about 6–8 minutes, until it reaches 160°F (71°C). Spoon off excess fat if needed and transfer the cooked beef to a clean bowl.

Soften the onion and cabbage. Add the onion to the skillet and cook for 2 minutes. Add the cabbage in two handfuls, stirring as it begins to wilt. Stir in garlic, paprika, salt, and pepper, then pour in the broth. Cover and cook over medium heat for about 7–9 minutes, stirring once, until the cabbage is tender but retains a little bite.

Reduce excess moisture. Uncover the skillet and simmer for 1–2 minutes if there is a pool of broth at the bottom. Return the cooked beef and add Worcestershire sauce and Dijon. Stir to distribute the seasonings through the cabbage.

Fold in the noodles. Add the drained noodles and butter. Toss gently over low heat, adding reserved noodle water 1–2 tablespoons at a time until the mixture looks lightly coated and moves easily. You may not need the full reserved amount.

Taste and serve. Check the seasoning, then scatter parsley over the pan. Serve promptly in four bowls. If the noodles stand for several minutes before serving, loosen with another small splash of hot water rather than adding more butter automatically.