Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente. Drain and set aside.
While the noodles cook, heat olive oil in a large skillet over medium-high heat.
Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
Add diced onion and sliced mushrooms to the skillet with the beef. Cook, stirring occasionally, until the onions are translucent and mushrooms are softened, about 6 minutes.
Stir in minced garlic, salt, black pepper, and smoked paprika. Cook for 1 minute until fragrant.
Sprinkle the flour over the beef and vegetable mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce and bring the mixture to a simmer.
Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the skillet from heat and stir in the sour cream until fully incorporated. Do not boil after adding sour cream to prevent curdling.
Serve the stroganoff sauce over the cooked egg noodles and garnish with chopped fresh parsley.