Begin by bringing a large pot of water to a boil over high heat. Add a generous pinch of salt and then the egg noodles, cooking them according to package instructions until al dente, usually about 7-10 minutes. Once cooked, drain the noodles and set them aside, reserving some pasta water if you prefer a saucier dish later.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the beef strips in a single layer and sear them for 3-4 minutes, or until nicely browned; avoid overcrowding for the best results. Once browned, promptly remove the beef from the skillet and set it aside on a plate to keep warm.

In the same skillet, add the remaining tablespoon of olive oil, and lower the heat to medium. Toss in the diced onion, cooking for 2-3 minutes until they become translucent and fragrant. Add the minced garlic and sauté for an additional minute, stirring constantly to prevent burning, until the garlic is aromatic.

Now, stir in the mushrooms and sauté them for about 5 minutes, until they soften and turn golden brown. The mushrooms will release moisture, which will combine with the other flavors.

Sprinkle the all-purpose flour evenly over the mushroom mixture and stir well to coat. Let it cook for 1 minute, allowing the flour to absorb the flavors and create a thickening agent.

Gradually pour in the beef broth and Worcestershire sauce, stirring continuously until the mixture thickens and bubbles, about 3-5 minutes.

Lower the heat to medium-low and carefully stir in the sour cream, mixing thoroughly until well combined. Let it simmer for another 2 minutes, allowing the flavors to meld beautifully.

Add the seared beef back to the skillet, stirring gently to combine with the creamy sauce. Heat through for about 2 minutes until the beef is warmed again.

On a large serving platter, mix the stroganoff with the cooked noodles or serve them side by side for a visually appealing presentation. Garnish with freshly chopped parsley for a pop of color.