In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

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, and paprika. Cook for an additional 5 minutes until the mushrooms are tender.

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

Pour in the beef broth and Worcestershire sauce, stirring constantly until the mixture thickens, about 3-4 minutes.

Reduce the heat to low and stir in the sour cream until fully incorporated. Allow to simmer for 5 minutes, stirring occasionally.

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 parsley.