Heat a large skillet over medium heat and add the ground beef. Cook for 7-10 minutes, breaking it apart, until browned. Drain excess fat and set beef aside.

In the same skillet, melt 2 tablespoons of butter. Add chopped onion and sauté for 3-5 minutes until translucent. Stir in minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until mushrooms are tender.

Sprinkle flour over the onion-mushroom mixture and stir for 1 minute to form a roux.

Gradually pour in beef broth while stirring to prevent lumps. Add Worcestershire sauce and let simmer for 5-7 minutes until thick.

Reduce heat to low, return beef to skillet, and stir in sour cream. Simmer for 2-3 minutes until heated through.

Cook egg noodles according to package instructions. Drain and fold into the beef mixture until coated in sauce.

Season with salt and pepper to taste. Serve warm, optionally garnished with fresh parsley.