Cook the egg noodles according to package directions. Drain and set aside.

Heat a large skillet over medium. Add the ground beef and brown until no pink remains. Drain any excess fat.

Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 3 to 4 minutes.

Stir in the sliced mushrooms. Cook until they soften and release their juices, another 4 to 5 minutes.

Pour in the beef broth, Worcestershire sauce, and paprika. Bring the mixture to a gentle simmer and let it reduce slightly for 3 minutes.

Lower the heat. Stir in the sour cream until the sauce is smooth and heated through. Season with salt and pepper to taste. Do not boil once the sour cream is added to avoid curdling.

Add the cooked egg noodles to the skillet. Toss gently to coat noodles with the sauce and combine all ingredients.

Sprinkle with chopped parsley and serve immediately.