Heat olive oil in a large pot over medium-high heat.
Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Add diced onion and minced garlic to the pot and cook until the onion is soft and translucent, about 3-4 minutes.
Pour in beef broth and bring to a boil.
Add egg noodles to the boiling broth, reduce heat to medium, and cook uncovered until noodles are tender, about 8-10 minutes, stirring occasionally to prevent sticking.
Lower the heat to low and stir in sour cream, shredded cheddar cheese, dried parsley, salt, and black pepper until the cheese is melted and the sauce is creamy.
Cook for an additional 2-3 minutes to heat through, stirring frequently.
Remove from heat and let sit for 2 minutes before serving.