Cooking the Noodles
Bring a pot of salted water to a boil and cook 4 ounces extra-wide egg noodles according to package directions until tender. Drain and set aside.
Cooking the Beef
In a large skillet over medium heat, cook 1 pound ground beef, breaking it apart as it browns, for about 5–7 minutes until fully cooked. Season with salt and black pepper to taste, then remove from the skillet and set aside, draining excess grease if needed.
Building the Flavor Base
In the same skillet, add 1 medium sliced onion and cook for 3–4 minutes until softened. Add 8 ounces sliced mushrooms and cook for another 5–7 minutes until they release their moisture and begin to brown. Stir in 2 cloves minced garlic and cook for about 30 seconds until fragrant.
Making the Sauce
Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir to coat, cooking for about 1 minute. Gradually pour in 2 cups beef broth, stirring constantly to prevent lumps. Add 1 tablespoon Worcestershire sauce and bring the mixture to a gentle simmer, allowing it to thicken slightly.
Finishing the Dish
Reduce the heat to low and stir in ½ cup sour cream until smooth and creamy. Return the cooked beef to the skillet and mix well. Add the cooked noodles and toss everything together until fully coated in the sauce and heated through.
Serving
Serve hot, garnished with fresh chopped parsley for a fresh finish.
