Bring a pot of salted water to a boil, add the egg noodles, and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef strips and cook for 3-4 minutes until browned. Remove and set aside.

Using the same skillet, add the remaining oil. Sauté chopped onions for 2-3 minutes, then add minced garlic and cook for an additional minute.

Toss in the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until browned and softened.

Sprinkle flour over the mushroom mixture, stirring to combine, and cook for 1 minute to thicken.

Gradually whisk in the beef broth and Worcestershire sauce, cooking until the sauce thickens, about 3-5 minutes.

Lower the heat and gently stir in the sour cream. Mix well until combined, seasoning with salt and pepper to taste.

Add the seared beef back into the skillet, stirring to coat in the creamy sauce, and heat through for an additional 2 minutes.

Combine the stroganoff with the egg noodles or serve on the side, garnishing with fresh parsley.