Bring a pot of lightly salted water to boil. Put egg noodles in and cook according to package instructions until al dente.

Heat oil in large skillet, add onion and zucchini and cook until tender. Add kale and garlic to pot when onion & zucchini are almost done. Cook until kale cooked through.

Move veggies to one side of pan, add ground beef to other side and cook until browned.

Add cream of mushroom soup, chicken stock, salt & pepper, and paprika to pan. Mix until well blended. Continue to cook until heated through.

Remove from heat. Serve noodles with sauce over the top.

All done!