Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook for 7-9 minutes until tender. Drain the noodles and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms, minced garlic, and chopped onion, cooking for 5-7 minutes until softened.

In the same skillet, increase heat and add 1 pound of ground beef, cooking for 5-7 minutes until browned. Drain excess fat.

Pour in 1 cup of beef broth and add 2 tablespoons of Worcestershire sauce, seasoning with salt and pepper. Bring to a boil, then stir in 1 cup of sour cream and 1 can of cream of mushroom soup.

Return the sautéed vegetables to the skillet and simmer for about 10 minutes over low heat.

Serve the Stroganoff sauce over the cooked egg noodles, garnished with chopped parsley if desired.