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

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.

Season the beef mixture with salt, black pepper, paprika, and Worcestershire sauce. Stir to combine.

In a small bowl, whisk together the flour and beef broth until smooth. Pour this mixture into the skillet and stir well. Bring to a simmer and cook for about 5 minutes, allowing the sauce to thicken.

Reduce the heat to low and stir in the sour cream until fully combined. Heat through but do not boil.

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

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