Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin and brown it (in batches if necessary). Remove and set aside.
Cook the caraway seeds (if desired) and onion in the Dutch oven, stirring occasionally, until the onion is transparent, about 5 minutes.
Add the mushrooms and cook until soft, 8 minutes more.
Stir in the tomato paste, paprika, and 1 teaspoon salt until well blended. Add the sirloin and broth, stirring to combine.
Simmer until the meat is very tender and about half the liquid remains, about 10 minutes.
Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.