Cook the egg noodles according to package instructions in salted water until al dente.
In a dutch oven, or a skillet, heat the oil and add the ground beef. Season it with salt and pepper and cook while crumbling it with a wooden spoon until it’s no longer pink. Drain fat.
Add the onion, and cook for 2 minutes or until it’s translucent.
Add mushrooms and cook for 3-4 more minutes.
Add garlic and sauté for 30 seconds.
Add the butter, melt it, then add the flour and cook it while stirring for 2 minutes.
Add in the beef broth gradually while stirring continuously, add the Worcestershire sauce. Bring to boil, lower the heat and simmer for 5 minutes.
Remove from the heat. Stir in the sour cream and season with salt and pepper.
Serve over cooked egg noodles (or stir them together). Garnish with chopped parsley.