1. In a large skillet over medium heat, cook 1 lb of ground beef until browned and cooked through. Break it apart as it cooks. Drain excess fat if needed and transfer beef to a bowl.

2. In the same skillet, melt 2 tablespoons of butter. Add 1 small diced onion and cook for 3 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds. Add 8 oz of sliced mushrooms and cook until tender, about 5 more minutes.

3. Sprinkle 2 tablespoons of flour over the mushroom mixture and stir to coat evenly. Cook for 1 minute to eliminate the raw flour taste.

4. Slowly pour in 2 cups of beef broth while stirring to prevent lumps. Add 1 tablespoon of Worcestershire sauce. Bring the mixture to a simmer and let it cook for 4-5 minutes until slightly thickened.

5. Return the cooked ground beef to the skillet. Stir in 12 oz of cooked egg noodles and mix until coated. Reduce heat to low and stir in 3/4 cup sour cream until well combined. Do not boil.

6. Season with salt and pepper to taste. Garnish with chopped parsley and a sprinkle of Parmesan if desired. Serve hot.