1. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Stir in the diced onion and cook until softened.

2. Add the sliced mushrooms and cook for 4 to 5 minutes until they release their moisture and begin to turn tender. Stir in the minced garlic and cook for 30 seconds.

3. Sprinkle the flour, paprika, salt, and black pepper over the beef mixture. Stir well so the flour coats everything evenly.

4. Pour in the beef broth and Worcestershire sauce, stirring until combined. Bring the mixture to a gentle simmer.

5. Add the egg noodles and stir so they are mostly submerged in the liquid. Cover and simmer for 10 to 12 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.

6. Reduce the heat to low. Stir in the butter until melted, then add the sour cream and mix until the sauce is smooth and creamy.

7. Sprinkle with chopped parsley and serve warm.