Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until mushrooms are browned and tender, about 5-6 minutes.
Add ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-7 minutes. Drain excess fat if necessary.
Season the beef mixture with salt, black pepper, and smoked paprika. Stir to combine.
Sprinkle the flour over the beef mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth while stirring continuously. Add Worcestershire sauce and bring the mixture to a simmer. Cook until the sauce thickens slightly, about 3-4 minutes.
Remove the skillet from heat and stir in the sour cream until fully incorporated and creamy.
Add the cooked egg noodles to the skillet and gently toss to combine with the sauce and beef mixture.
Garnish with chopped fresh parsley and serve immediately.