1️⃣ Cook the noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

2️⃣ Brown the beef: In a large skillet, heat olive oil or butter over medium heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Season with salt, pepper, and paprika if using.

3️⃣ Sauté the aromatics: Add the diced onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onion is softened and the garlic is fragrant.

4️⃣ Create the sauce: Stir in the cream of mushroom soup, beef broth, and Worcestershire sauce. Bring the mixture to a gentle simmer and let it cook for 5 minutes, stirring occasionally.

5️⃣ Add the sour cream: Reduce the heat to low. Stir in the sour cream until the sauce is smooth and creamy. Adjust the seasoning with more salt and pepper if needed.

6️⃣ Combine with noodles: Add the cooked egg noodles to the skillet, tossing to coat them evenly with the sauce.

7️⃣ Serve: Garnish with fresh parsley if desired and serve hot.