Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned but not fully cooked through. Remove beef from skillet and set aside.
Add the remaining 1 tablespoon olive oil to the skillet. Sauté the onion and garlic for 2-3 minutes until softened and fragrant.
Add the sliced mushrooms and chopped broccoli florets to the skillet. Cook for 4-5 minutes until vegetables are tender.
Return the beef to the skillet. Stir in the beef broth, soy sauce, Worcestershire sauce, salt, and black pepper. Bring to a simmer and cook for 3-4 minutes until beef is cooked through and sauce slightly thickens.
Add the cooked egg noodles to the skillet. Toss everything together gently to combine and heat through for 1-2 minutes.
Remove from heat and sprinkle chopped fresh parsley on top before serving.