1. Start by bringing a pot of salted water to a boil. Cook the egg noodles according to the package directions. Drain the pasta and set it aside.

2. In a large skillet, heat the olive oil over medium heat. Add the diced onions and sliced mushrooms, cooking until they’re softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

3. Add the ground beef to the skillet and season with salt and pepper. Cook the beef, breaking it up with a wooden spoon, until it’s browned and cooked through, about 5-7 minutes. Drain any excess fat from the skillet, if needed.

4. Sprinkle the all-purpose flour over the beef mixture and stir well to coat. Gradually add the beef broth and Worcestershire sauce, stirring constantly until the sauce thickens, about 2-3 minutes.

5. Reduce the heat to low and stir in the full-fat sour cream until the sauce is smooth and creamy. Taste and adjust the seasoning with additional salt and pepper as needed.

6. Finally, toss the cooked noodles into the creamy stroganoff sauce and mix well to combine. Serve the Creamy Ground Beef Stroganoff warm, garnished with fresh parsley if desired.