Combine the broth, wine, Worcestershire sauce, Dijon and paprika in a six-quart crockpot. Add the onion, garlic, mushrooms, and beef. Season with salt and pepper. Add the bay leaf. Cover and cook on low for six to eight hours.

Thirty minutes to one hour before serving, raise the heat to high, stir in the non-dairy sour cream and cornstarch slurry. Top with prepared egg noodles and cover until ready to serve. Stir and sprinkle with fresh parsley.