Cook the egg noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the sliced beef and cook until browned. Remove from the skillet and set aside.

In the same skillet, add onions and garlic. Sauté until onions are translucent. Add mushrooms and cook until softened.

Sprinkle flour over the mixture and stir to combine. Gradually add beef broth and Worcestershire sauce, stirring constantly until thickened.

Reduce heat to low and stir in sour cream. Return the beef to the skillet and heat through. Season with salt and pepper.

Serve the beef stroganoff over the cooked egg noodles.