Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, about 8-10 minutes. Drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add beef strips in a single layer and sear for 3-4 minutes until browned, then remove from skillet.

In the same skillet, add more olive oil if needed and lower the heat. Sauté onions for 2-3 minutes until translucent. Add minced garlic and cook for another minute.

Stir in sliced mushrooms and cook for about 5 minutes until softened and browned.

Sprinkle flour over the mushroom mix, stirring for about 1 minute to form a roux.

Gradually add beef broth and Worcestershire sauce, stirring to prevent lumps. Bring to a gentle simmer.

Reduce heat to low and mix in the sour cream, simmer for another 2 minutes without boiling.

Return the seared beef to the skillet and heat through for about 2 minutes, coating it in the sauce.

Combine beef stroganoff with the noodles or serve them separately. Garnish with parsley.