In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are tender.

Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain excess fat if necessary.

Stir in the salt, black pepper, paprika, and Worcestershire sauce. Sprinkle the flour over the beef mixture and stir to combine.

Gradually add the beef broth while stirring, bringing the mixture to a simmer. Cook for about 3-4 minutes until slightly thickened.

Reduce the heat to low and stir in the sour cream until well combined. Allow to heat through for another 2-3 minutes, but do not let it boil.

Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.

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