In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.

Stir in the sliced mushrooms, salt, pepper, and Worcestershire sauce. Cook for another 5 minutes, until the mushrooms are tender.

Sprinkle the flour over the beef mixture and stir well to combine. Gradually add the beef broth, stirring constantly until the mixture thickens, about 2-3 minutes.

Reduce the heat to low and stir in the sour cream until fully incorporated. Allow to simmer for 5 minutes, stirring occasionally.

Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.

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