Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook until fragrant.

Add 1 pound of ground beef to the skillet, breaking it apart while it cooks. Cook until browned, about 5-7 minutes. Drain excess fat.

Stir in 1 cup of sliced mushrooms, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, and 1 tablespoon of Worcestershire sauce. Sauté for 3-4 minutes until mushrooms are tender.

Mix 2 tablespoons of all-purpose flour with a few tablespoons of beef broth until smooth. Set aside.

Pour the flour slurry into the skillet with the remaining 1 cup of beef broth. Stir and bring to a gentle simmer. Cook for about 5 minutes until the sauce thickens.

Reduce heat to low and stir in 1 cup of sour cream until well combined and warm.

Cook 8 ounces of egg noodles according to package instructions. Drain and set aside.

Plate egg noodles, spoon creamy stroganoff over the top, and garnish with chopped fresh parsley.