In a large pot over medium-high heat, brown meat in vegetable oil until it is no longer pink, about 8 minutes.
Reduce heat to medium and add onion, pepper and celery. Saute until vegetables are softened, about 10 minutes.
Sprinkle flour over meat and vegetables and cook for 2 minutes, stirring a few times.
Add paprika, oregano, salt and pepper. Stir.
Add potatoes, beef broth and water. Bring to a boil and reduce heat to low. Cover and simmer 15-20 minutes until potatoes are almost done. Add egg noodles and cook for an additional 5 minutes until done.
Garnish with sour cream, chopped fresh dill and serve with pickles.