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 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 well to combine. Gradually add the beef broth, stirring constantly until the mixture thickens, about 3-4 minutes.

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 cooked egg noodles and garnish with chopped fresh parsley.