Fill a large pot with salted water and bring it to a rolling boil. Cook the egg noodles according to package instructions until al dente; this should take about 8-10 minutes. Drain them and toss with a drizzle of olive oil.

In a large skillet, heat a splash of olive oil over medium-high heat. Add your beef strips and sear for 2-3 minutes on each side until browned, then set aside to rest.

In the same skillet, add the finely chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and sliced mushrooms, sautéing for another 5 minutes until tender.

Sprinkle in the crushed black peppercorns, then pour in the beef broth and Worcestershire sauce. Bring to a gentle simmer and cook for about 5 minutes.

Reduce heat to low, stir in the sour cream until creamy, add the seared beef back, and heat everything for an additional 2-3 minutes, seasoning with salt to taste.

Plate the warm egg noodles and generously top with the beef stroganoff mixture. Garnish with freshly chopped parsley and serve hot.