Bring a large pot of salted water to a boil. Add egg noodles and cook until al dente, drain and set aside.

In a skillet, heat olive oil over medium-high heat and sear beef strips for 3-4 minutes until browned, then remove from pan.

Add more oil if needed, sauté onion for 2-3 minutes until translucent, then add garlic and sauté for another minute.

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

Sprinkle flour over mushroom mixture, stir well, and cook for 1 minute.

Gradually add beef broth and Worcestershire sauce, stirring constantly, and cook until sauce thickens for about 3-5 minutes.

Lower heat, stir in sour cream, and season with salt and pepper. Warm for 2 minutes.

Return beef to the skillet, stir to coat in the sauce, and cook for an additional 2-3 minutes until heated through.

Serve immediately with egg noodles and garnish with parsley.