In a large ziplock plastic bag, mix together the flour, salt, pepper, garlic powder, and paprika. Add cubed beef and shake until coated with flour mixture.
Heat 6 tablespoons butter in a large heavy nonstick or iron skillet over medium high heat. Remove beef from ziplock bag, shaking off excess flour, and add beef to pan. Brown quickly on all sides, about 10 minutes, remove from pan and set aside.
In the same skillet adjust the heat down to medium and add the remaining two tablespoons of butter. Add the onions, mushrooms, and garlic. Cook until onions are translucent and the mushrooms have softened, making sure not to burn the garlic, about 10 minutes. Remove from pan and set aside with the beef, (I like to add them to the same bowl as the beef).
To the same skillet add the white wine, scrape up all the brown bits, turn the heat up to medium high and bring to a slight boil, reduce wine by half. Stir in the beef broth, tomato paste, and Worcestershire sauce, mix well. Bring stock up to a slight boil and then add the beef, onions, and mushrooms back into the pan, along with any accumulated juices. Give it a good mix, reduce the heat to low and cover. Simmer for about 45 min to 1 hour, until meat is very tender. Stirring occasionally as needed. While the sauce is simmering prepare your Egg Noodles.