In a large skillet, heat a drizzle of oil over medium heat. Add the ground beef and cook for about 5 minutes, breaking it up with a wooden spoon until browned and no longer pink.

Stir in the chopped onions, minced garlic, and sliced mushrooms. Continue cooking for 5–7 minutes, until the onions become translucent and the mushrooms are softened.

Sprinkle flour evenly over the meat and vegetable mixture, stirring to coat. Gradually pour in the beef broth while stirring continuously, bringing the mixture to a gentle simmer.

Lower the heat and slowly mix in the sour cream and Worcestershire sauce. Simmer for an additional 5 minutes, stirring occasionally to blend the flavors.

Prepare the egg noodles according to the package instructions. Cook until al dente—about 7-8 minutes—draining well.

Pour the savory beef stroganoff sauce over the drained egg noodles, gently folding together. Garnish with fresh parsley and serve hot.