If you are preparing noodles in a large pot, bring salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Add the ground beef and cook until browned, breaking it apart with a spatula.

Stir in sliced mushrooms and minced garlic, cooking until the mushrooms are tender.

Sprinkle flour over the mixture and stir well. Gradually add beef broth and Worcestershire sauce, stirring constantly until the mixture thickens.

Finish with Sour Cream reduce heat to low and stir in sour cream. Season with salt and pepper to taste.

Add the cooked egg noodles to the skillet and toss to combine. Serve hot, garnished with parsley if desired.