Begin by bringing a large pot of salted water to a boil; add the egg noodles and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, drain the noodles in a colander and return them to the pot, adding a little olive oil to prevent sticking.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add your beef sirloin strips in a single layer and sear for 3-4 minutes until browned on all sides. Remove the beef from skillet and set aside.

Using the same skillet, add another tablespoon of olive oil if needed, and sauté the onions for 2-3 minutes until translucent. Add the minced garlic and cook for an additional minute.

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

Sprinkle the all-purpose flour over the mixture and stir constantly for 1 minute.

Gradually pour in the beef broth and Worcestershire sauce, stirring continuously to avoid lumps. Bring to a gentle simmer and cook for 3-5 minutes until sauce thickens.

Reduce the heat to low, and gently stir in sour cream until fully combined. Season with salt and pepper.

Return the seared beef strips to the skillet and heat through for about 2 minutes.

Plate the buttery egg noodles and ladle the creamy beef stroganoff over the top. Garnish with freshly chopped parsley.