Begin by boiling a large pot of salted water. Once the water reaches a rolling boil, add the egg noodles and cook them for about 8–10 minutes or until al dente. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef sirloin in a single layer, searing for about 3–4 minutes until browned on all sides. Remove the beef and set aside.

In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onions for 2–3 minutes until translucent. Next, add the minced garlic and cook for an additional minute.

Add the sliced mushrooms to the skillet, cooking for approximately 5 minutes until tender. Stir occasionally.

Sprinkle the flour over the mushroom mixture, stirring well. Cook for 1 minute to eliminate raw flour taste.

Gradually stir in the beef broth and Worcestershire sauce. Increase heat slightly to bring to a gentle simmer and cook for 3–5 minutes until thickened.

Reduce heat to low and add the sour cream, stirring until fully integrated and creamy. Season with salt and pepper to taste.

Return the beef to the skillet, stirring to combine with the sauce. Heat through for 2–3 minutes until warm.

Serve the beef stroganoff immediately over the reserved egg noodles and garnish with freshly chopped parsley.