Prepare all ingredients by dicing the onion, mincing the garlic, and slicing the mushrooms.
In a large skillet, heat olive oil over medium heat. Sauté the diced onion for 3-4 minutes until translucent, then add minced garlic and cook for another minute.
Add ground beef to the skillet, breaking it apart as it cooks. Brown the beef for 5-7 minutes and drain excess fat.
Stir in sliced mushrooms, salt, black pepper, paprika, and Worcestershire sauce. Cook for another 5 minutes until mushrooms are tender.
Whisk together beef broth and flour until smooth, then pour into the skillet. Bring to a simmer and cook for 5 minutes to thicken the sauce.
Reduce heat to low and stir in sour cream until well blended. Cook egg noodles according to package instructions, then drain and add to the skillet, tossing gently.
Serve hot, garnished with freshly chopped parsley.