In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.

In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.

Sprinkle the salt, black pepper, and paprika over the mushroom mixture. Stir in the Worcestershire sauce and beef broth, bringing it to a simmer.

In a small bowl, mix the sour cream and flour until smooth. Gradually add this mixture to the skillet, stirring continuously until the sauce thickens, about 2-3 minutes.

Return the cooked beef to the skillet, stirring to combine. Cook for an additional 2-3 minutes until heated through.

Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.

Serve the beef stroganoff over the egg noodles and garnish with chopped parsley.