Boil salted water in a pot and cook the egg noodles according to the package instructions. Once the noodles are cooked through, drain them well and set them aside for later use.

While the noodles cook, heat a little oil in a large skillet over medium-high heat. Add the ground beef to the pan and use a wooden spoon to crumble it as it cooks. Cook until the beef is browned with no pink left, and the edges are caramelized for added flavor.

Add finely chopped onions and minced garlic to the skillet with the browned beef. Sauté for a few minutes until the onions are soft and the garlic is fragrant.

Add the beef broth and cream of mushroom soup, stirring well to blend everything together. Season with Worcestershire sauce, salt, and pepper to taste. Allow the mixture to simmer for around 5 minutes, letting the flavors combine and the sauce thicken a bit.

Add the cooked egg noodles to the skillet. Toss them to coat well in the creamy sauce, ensuring the noodles absorb the flavor.

Remove the skillet from the heat and gently stir in sour cream until the sauce becomes creamy and smooth.

Serve the beef stroganoff on plates, garnished with freshly chopped parsley if desired. Enjoy!