Heat the olive oil in a large skillet over medium-high. Cook the onion for 3 minutes, then add the garlic and cook 30 seconds. Add the ground beef, paprika, salt, and pepper. Cook, breaking up the meat, until browned, about 5 minutes. Drain excess fat if needed.

Pour in the beef broth, scrape the bottom of the pan, and bring to a boil. Add the egg noodles, push them into the liquid, then cover and reduce the heat. Simmer for 10 to 12 minutes, stirring once, until the noodles are tender and most of the liquid is absorbed.

Remove the skillet from the heat. Place the cream cheese cubes on top, let them soften for 30 seconds, then stir until fully melted and the sauce is creamy. Taste and adjust salt and pepper.

Fold in the parsley and serve hot.