In a bowl, combine the ground beef with flour, salt, black pepper, and paprika to create a seasoned flour mixture.

In a large skillet, melt butter over medium heat. Add chopped onion and cook until golden and fragrant, about 3-5 minutes.

Add the seasoned meat mixture to the skillet and brown, stirring frequently to break up clumps, until beef is no longer pink.

Pour in cream of chicken soup and sliced mushrooms with their liquid. Simmer for about 5 minutes to allow flavors to meld and sauce to thicken.

Stir in sour cream and heat through gently without boiling to prevent separation. Serve over egg noodles, rice, or chow mein noodles.