Brown the Beef: In a large skillet over medium heat, add the ground beef and cook until it’s no longer pink, about 5-7 minutes. Drain any excess fat and set the beef aside.

Sauté the Aromatics: In the same skillet, melt the butter. Add chopped onions and sauté until they’re soft and translucent, about 3-4 minutes. Then, mix in the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and release their moisture, around 5-7 minutes.

Thicken the Sauce: Sprinkle the flour over the onion mixture, stirring well to coat everything evenly. Cook for about 1 minute to remove the raw flour taste.

Add Liquids: Gradually pour in the beef broth while whisking continuously to avoid lumps. Add the Worcestershire sauce, and bring the mixture to a gentle simmer, allowing it to thicken for 5-7 minutes.

Combine the Beef: Return the browned beef back into the skillet, mixing it in thoroughly. Lower the heat and gently fold in the sour cream, simmering for 2-3 minutes. Avoid boiling to keep the sauce creamy.

Cook the Noodles: While the sauce simmers, cook the egg noodles according to the package instructions. After draining, fold the noodles into the sauce until they are fully coated and heated through.

Season and Serve: Taste and season the dish with salt and pepper as desired. Serve warm, garnished with fresh parsley if you like a pop of color.