Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
While the noodles cook, heat olive oil in a large skillet over medium-high heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the lean ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Stir in the beef broth, soy sauce, Worcestershire sauce, black pepper, salt, dried thyme, and crushed red pepper flakes.
Reduce heat to medium and simmer for 5 minutes to allow flavors to meld and sauce to slightly thicken.
Add the cooked egg noodles to the skillet and toss gently to combine and heat through, about 2 minutes.
Remove from heat and sprinkle with chopped fresh parsley before serving.