1- Cook the Beef and Vegetables:

Heat the olive oil in a big skillet over medium heat. While the ground beef cooks, split it up with a spoon until it becomes brown. Drain excess fat if necessary.

When the onion is tender, add it and simmer it for three to four minutes. Then, add the minced garlic and sliced mushrooms. After 5 more minutes of sautéing, the mushrooms should be soft.

2- Make the Sauce:

After adding the flour to the meat mixture, whisk everything together. This will help thicken the sauce.

Slowly pour in the beef broth, stirring constantly. Season with salt, pepper, Dijon mustard, and Worcestershire sauce. The sauce should start to thicken after 5 to 7 minutes of simmering.

3- Finish the Sauce:

After taking the skillet off of the burner, mix in the sour cream. Mix well until the sauce is creamy and smooth.

4- Cook the Noodles:

While the sauce is simmering, cook the egg noodles according to package instructions. Drain and set aside.

5- Combine and Serve:

Add the cooked noodles to the beef stroganoff sauce and toss until the noodles are well-coated. Serve hot, garnished with chopped parsley.