In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

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

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

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

Gradually pour in the beef broth, stirring constantly to avoid lumps. Bring to a simmer and let it cook for about 5 minutes until slightly thickened.

Reduce the heat to low and stir in the sour cream until well combined. Remove from heat.

Meanwhile, cook the egg noodles according to package instructions. Drain and return to the pot.

Pour the beef stroganoff sauce over the cooked noodles and stir until well coated. Serve hot, garnished with fresh parsley.