In a large nonstick skillet, heat oil over medium-high heat. Add beef; saute, until browned, about 2 minutes. Place on a plate.
In same skillet over medium-high heat, cook mushrooms and 1/4 c of broth for 5 minutes. Add the onion and garlic; saute for 3 minutes. Stir in paprika until well blended. Add the remaining broth; cook for 4 minutes.
While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt.
In a small bowl, combine sour cream and yogurt. Mix well; set aside. Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently. Stir sour cream mixture into skilet; heat through.
Drain the noodles in a colander. Place on serving plates and top with beef mixture. Sprinkle with dill and serve immediately.