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

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

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

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

Pour in the beef broth and Worcestershire sauce, stirring to combine. Bring to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken.

Reduce the heat to low and stir in the sour cream until fully incorporated. Do not let it boil.

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

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