In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink.

Stir in sliced mushrooms and cook until softened, about 5 minutes.

Sprinkle flour over the beef mixture and stir to combine. Cook for 1-2 minutes.

Slowly pour in beef broth and Worcestershire sauce, stirring constantly until the mixture thickens.

Reduce heat to low and stir in sour cream until well combined. Season with salt and black pepper.

While the sauce is simmering, cook egg noodles according to package instructions. Drain and set aside.

Serve the beef stroganoff over the cooked egg noodles and garnish with chopped parsley.