Brown the ground beef
In a large saute pan over medium-high heat, melt 1 tsp butter and swirl it around
Working in batches as not to crowd the meat (crowding it will make it hard to brown), break up the ground beef and add it to the pan.
Sprinkle the meat with a pinch of sea salt. (Don't stir the meat, as stirring will prevent browning)
Once the meat is well browned on one side (a couple of minutes, depending on how hot the pan), use tongs or a fork or a metal spatula to flip it to the other side
Once that side is browned as well, use a slotted spoon to remove it from the pan and set aside
Continue browning the meat in batches, adding a tsp of butter to the pan with each batch, if needed, lightly salting the pan and the meat, until it all has been browned.
Remove meat from pan and drain excess fat
Melt 2 Tbsp butter in the same skillet over medium-high heat.
Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes
Add mushrooms and sprinkle with freshly ground pepper and a pinch of sea salt
Sauté until the liquid has evaporated (~ 12 minutes)
Add beef broth, then Cognac
Simmer until liquid thickens and just coats mushrooms (~ 15 minutes)
Stir in crème fraîche and Dijon mustard
Add meat and chopped dill and simmer over low
Season to taste with sea salt and freshly ground black pepper
Make the noodles
Meanwhile, cook noodles in large pot of boiling salted water, according to the package directions. Drain.
Transfer to a bowl and add the remaining 4 tablespoons butter, tossing to coat
Divide noodles among plates
Top with beef and sauce
Sprinkle generously with paprika and fresh herbs