Brown the ground beef with the diced onions in a large skillet over medium high heat. Break up the beef as it browns, until it’s no longer pink. Drain off the excess grease.

Add in the minced garlic and cook for 1 minute until aromatic.

Add in the sliced mushrooms and cook for a few minutes.

Stir in the flour and cook for 1-2 minutes.

Add in the beef broth, Worcestershire sauce, salt and pepper. Stir and bring the mixture to a low boil.

Reduce the heat to low, cover and cook for 15-20 minutes until the mushrooms are the tenderness that you prefer.

If serving with egg noodles, cook them al dente based on the package instructions.

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

Serve over the egg noodles topped with the fresh parsley (if using) and enjoy!