Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
Add chopped onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes until the onion is softened.
Add sliced mushrooms, salt, black pepper, and smoked paprika. Cook for 5-6 minutes until mushrooms are tender and browned.
Sprinkle the flour over the beef and mushroom mixture and stir well to combine. Cook for 1 minute to remove the raw flour taste.
Gradually stir in beef broth and Worcestershire sauce. Bring to a simmer and cook for 3-4 minutes until the sauce thickens.
Remove the skillet from heat and stir in the sour cream until fully incorporated. Do not boil after adding sour cream to prevent curdling.
Serve the beef stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.