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 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced beef to the skillet and cook, stirring occasionally, until browned and cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onion and cook until softened, about 3 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms and broccoli florets to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Return the cooked beef to the skillet with the vegetables.
Pour in the beef broth, soy sauce, and Worcestershire sauce. Stir in smoked paprika, black pepper, and salt. Bring the mixture to a simmer and cook for 3-4 minutes to combine flavors.
Add the cooked egg noodles to the skillet and toss everything together until the noodles are well coated and heated through.
Remove from heat and sprinkle with chopped fresh parsley before serving.