In a large skillet over medium-high heat, brown 1 pound lean ground beef with ½ diced onion, breaking up the beef as it cooks until no longer pink. Drain excess grease.

Add 2 teaspoons minced garlic and cook for 1 minute, until fragrant.

Add 16 ounces sliced mushrooms and cook for a few minutes until slightly softened.

Stir in ¼ cup all-purpose flour and cook for 1–2 minutes.

Stir in 2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon black pepper. Bring the mixture to a low boil.

Reduce the heat to low, cover, and cook for 15–20 minutes, until the mushrooms reach your preferred tenderness.

If serving with egg noodles, cook egg noodles according to package directions until al dente.

Remove the beef mixture from the heat and stir in ½ cup sour cream until fully combined and heated through.

Serve over egg noodles and top with fresh chopped parsley, if desired. Enjoy!