1. In a large skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat and set aside.

2. In the same skillet, melt butter and sauté onions until soft. Add garlic and mushrooms, cooking until the mushrooms release moisture and brown—about 5–7 minutes.

3. Sprinkle flour over the mixture, stir to coat, and cook for 1 minute.

4. Slowly add beef broth while stirring to avoid lumps. Add Worcestershire sauce and bring to a simmer, letting the sauce thicken for 5–7 minutes.

5. Return cooked beef to the skillet and stir. Lower heat and mix in sour cream. Simmer for 2–3 minutes without boiling.

6. Meanwhile, cook egg noodles according to package directions. Drain and fold them into the sauce until fully coated.

7. Season with salt and pepper to taste. Serve warm, topped with fresh parsley if desired.