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. Saute until liquid evaporates, about 15 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 and pepper. 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.