Using a large non-stick skillet, add the beef and brown over medium heat. Make sure you use a spoon or spatula to break up the ground beef as it cooks, you won’t want it too clumpy. Brown for about five minutes. Transfer the ground beef to a separate bowl and reduce the heat slightly.
Add the mushrooms to the skillet and season to taste with salt and pepper, cooking for about 8-10 minutes. Once cooked, transfer the mushrooms to the bowl with the beef.
Add the oil to the skillet, followed by onion, carrot, garlic and paprika. Cook until the carrots have softened and the onions have started to brown, roughly 10 minutes.
Add the tomato paste to the pan and stir well. Keep stirring so that all the vegetables are coated and cook for about 2-3 minutes. Next, add the beef broth, water and Worcestershire sauce and bring to a simmer.
Add the pasta, cover the skillet and cook according to the directions on the package until they are al dente. Once cooked, uncover and stir well. Add the beef and mushrooms back to the skillet and stir. Allow them to heat through.
Remove heat and stir in the cream cheese, sour cream, chopped parsley and chives, and salt and pepper to taste. Stir well until the cream cheese has melted and the sauce is lovely and creamy. Split across 6 bowls and serve immediately.