Melt the butter in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened.

Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.

Sprinkle the flour over the mushrooms, stirring well to coat. Cook for 1-2 minutes to remove the raw flour taste. Stir in the paprika.

Gradually pour in the broth while stirring to prevent lumps. Bring the mixture to a simmer and cook for 10 minutes, allowing the stew to thicken slightly.

Reduce the heat to low and stir in the milk, sour cream, lemon juice, Worcestershire sauce, parsley, dill, thyme, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until heated through. Do not let the stew boil after adding the milk and sour cream to prevent curdling.

Taste and adjust seasoning with additional salt, pepper, or lemon juice, if needed.

Serve hot with a dollop of sour cream, more fresh parsley, and crusty bread on the side. Enjoy!