Pat meat dry with paper towels and sprinkle with salt and pepper.
Heat oil, preferably in a large Dutch oven, or heavy skillet, over medium-high heat.
Working in batches, add meat in a single layer and cook until just brown, then stir. Cook for a total of about 3 minutes.
Transfer to a large platter.
Add 4 tablespoons of butter to the same pan over medium-high heat.
Add chopped shallots and saute until tender, about 4 minutes.
Add mushrooms and sprinkle with pepper and Worcestershire sauce.
Saute until liquid has nearly evaporated, about 15 minutes.
Add flour and stir until mushrooms are coated. Cook for a 2 to 3 minutes.
Add beef stock, bay leaves, paprika, mustard, then Cognac.
Simmer until the liquid thickens slightly.
Add meat and accumulated juices from the platter.
Simmer over medium-low heat until meat is heated through, about 3 to 5 minutes.
Stir in 1 tablespoon dill and all of the crème fraîche (or sour cream).
Season to taste with salt (1 tsp) and pepper (½ tsp).
Remove the bay leaves.
Meanwhile, bring a pot of salted water to a boil.
Add the egg noodles and cook until tender, drain. Place noodles back in pot.
Add the remaining 2 tablespoons of butter to the noodles, mix.
Add the buttered noodles to a large serving dish.
Pour the meat mixture over the noodles and stir to combine.
Garnish with remaining dill and a sprinkle more of smoked paprika.