Cook the egg noodles according to package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and sliced mushrooms to the skillet. Sauté for another 5 minutes until the mushrooms are tender.

Push the vegetables to the side of the skillet and add the beef strips. Season with salt and pepper. Cook until the beef is browned on all sides, about 5-7 minutes.

Stir in the Worcestershire sauce and beef broth. Bring to a simmer and cook for 5 minutes.

In a small bowl, mix the sour cream and flour until smooth. Gradually add the sour cream mixture to the skillet, stirring until well combined. Cook for an additional 2-3 minutes until the sauce thickens.

Serve the beef stroganoff over the cooked egg noodles and garnish with chopped parsley.