Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and 2 minced garlic cloves, sautéing for 3-4 minutes until translucent.

Add 1 pound of ground beef, breaking it apart as it cooks. Cook for 5-7 minutes until browned, draining excess fat if necessary.

Stir in 8 ounces of sliced mushrooms, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, and 1 tablespoon of Worcestershire sauce. Cook for another 3-4 minutes.

Mix 2 tablespoons of flour with 1 cup of beef broth in a small bowl. Pour into the skillet with another cup of beef broth. Bring to a gentle simmer for about 5 minutes.

Reduce heat to low and stir in 1 cup of sour cream until fully incorporated, being careful not to boil.

Cook 8 ounces of egg noodles according to package instructions in a separate pot. Drain and set aside.

Serve the Hamburger Stroganoff over the cooked egg noodles, garnished with chopped parsley.