Bring a large pot of salted water to a rolling boil, add egg noodles and cook until al dente, about 7-8 minutes. Drain and set aside.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear strips of beef sirloin until browned, about 3-4 minutes. Remove and let rest.

In the same skillet, sauté diced onion over medium heat for 2-3 minutes until softened. Add minced garlic and sauté for 1 more minute.

Add sliced mushrooms to the skillet, cook for about 5 minutes until golden brown and moisture is released. Stir occasionally.

Sprinkle all-purpose flour over vegetables and stir for about 1 minute to combine.

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

Reduce heat to low, fold in sour cream and season with salt and pepper. Stir until fully incorporated.

Return the seared beef to the skillet, stirring to coat with sauce and heat through for about 2 minutes.

Mix cooked egg noodles into the sauce or plate them separately. Garnish with chopped parsley and serve.