Bring a large pot of salted water to a boil and cook the whole wheat noodles according to package directions. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and sear until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the ground beef. Cook until browned, breaking it apart with a spoon.
Add the diced onion to the beef and cook until softened, then stir in the minced garlic and cook for 1 minute.
Return the mushrooms to the skillet and season with paprika, salt, and pepper.
Reduce the heat to low. Stir in the Greek yogurt until a smooth, velvety sauce forms. Do not boil once the yogurt is added to prevent curdling.
Add the cooked noodles to the sauce and toss to coat evenly.
Serve warm, garnished with fresh parsley.