1. Start by bringing a pot of salted water to a boil. Cook the egg noodles according to the package directions. Once they’re al dente, drain the pasta and set it aside.

2. In a large skillet, heat the olive oil over medium heat. Add the diced onions and sliced mushrooms, and sauté them until they’re softened, about 5-7 minutes. Then, stir in the minced garlic and cook for an additional minute.

3. Add the ground beef to the skillet, season it with salt and pepper, and cook it until it’s browned and cooked through, about 6-8 minutes. Drain any excess fat from the skillet if needed.

4. Sprinkle the all-purpose flour over the beef mixture and stir it in well. Gradually add the beef broth and Worcestershire sauce, stirring constantly until the sauce thickens, about 2-3 minutes.

5. Reduce the heat to low and stir in the full-fat sour cream until the sauce is smooth and creamy. Adjust the seasoning with additional salt and pepper as needed.

6. Finally, toss the cooked egg noodles into the creamy stroganoff sauce, ensuring they’re well coated. Serve warm, garnished with fresh parsley if desired.