In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until the mushrooms are tender.

Push the vegetables to the side of the skillet and add the ground beef. Cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

Stir in the salt, black pepper, paprika, and Worcestershire sauce. Sprinkle the flour over the mixture and stir well to combine.

Slowly pour in the beef broth while stirring, bringing the mixture to a simmer. Allow it to cook for about 5 minutes until slightly thickened.

Reduce the heat to low and stir in the sour cream until fully incorporated. Cook for an additional 2-3 minutes, ensuring it is heated through but not boiling.

Meanwhile, cook the egg noodles according to package instructions. Drain and add them to the skillet with the beef mixture, tossing to combine.

Serve hot, garnished with fresh parsley.