Brown the ground beef in a large heavy skillet over medium-high heat, about 5 minutes. Drain excess fat if needed.

Add the sliced mushrooms and diced onion; cook until softened and golden, about 6 minutes. Stir in the garlic and cook 1 minute more.

Pour in the beef broth and Worcestershire sauce, bring to a boil, then add the egg noodles. Reduce to a simmer and cook, stirring occasionally, for 8 minutes until the noodles are tender and most of the liquid is absorbed.

Remove from heat, let cool 1 minute, then fold in the sour cream until creamy. Season with salt and pepper to taste, garnish with parsley, and serve hot.