Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef and sear until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and minced garlic until the onion is translucent, about 3-4 minutes.

Add the sliced mushrooms and paprika, cooking until the mushrooms are tender, about 5 minutes.

Return the beef to the skillet and pour in the beef broth and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.

Reduce heat to low and stir in the sour cream until well combined. Season with salt and pepper to taste.

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

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