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.
While the noodles cook, heat olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
Add the chopped onion and sliced mushrooms to the skillet with the beef. Cook until the vegetables are softened and mushrooms release their moisture, about 5 minutes.
Stir in the 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 minute to remove the raw flour taste.
Gradually pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce and bring the mixture to a simmer.
Reduce heat to medium-low and cook until the sauce thickens, about 3-5 minutes.
Remove the skillet from heat and stir in the sour cream until fully incorporated and creamy.
Serve the stroganoff sauce over the cooked egg noodles and garnish with chopped fresh parsley.