In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.

In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.

Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook for 5 minutes.

Reduce the heat to low and stir in the sour cream. Return the cooked beef to the skillet and heat through, about 2-3 minutes. Season with salt and pepper to taste.

Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.

Serve the beef stroganoff over the egg noodles and garnish with chopped parsley.