Melt half the butter in a large skillet and sauté the ground beef, for 5-7 minutes, seasoning with salt and paprika. Remove from the skillet and set aside.
Heat the remaining butter and sauté the mushrooms for 20 minutes until golden, seasoning again with a bit of salt and paprika.
Add the broth, cream cheese, sour cream, Worcestershire sauce, and Dijon mustard to skillet. Bring to a gentle simmer and add the cooked beef.
Allow simmering for 10 more minutes to combine the flavors, adding a bit of water if needed.
Serve hot, and optionally garnished with parsley.