In a large skillet over medium heat, brown the ground beef until no longer pink, about 5-7 minutes. Drain excess fat and set aside.

Melt butter in the skillet over medium heat. Add chopped onion and stir until translucent, about 3-4 minutes.

Add minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until softened.

Sprinkle all-purpose flour over the sautéed mixture, stirring in for about 1 minute to create a roux.

Gradually pour in beef broth, whisking to avoid lumps. Add Worcestershire sauce and let simmer for 5-7 minutes.

Return browned beef to the skillet, stir in sour cream, and warm for 2-3 minutes without boiling.

Cook egg noodles according to package instructions until al dente, then drain.

Fold cooked egg noodles into the sauce, season with salt and pepper, and garnish with fresh parsley before serving.