Preheat the oven to 350°F. Cook the egg noodles in a large pot according to package directions until just al dente. Drain and set aside.

In a large skillet over medium heat, brown the ground beef. Add the diced onion and sliced mushrooms and cook until the vegetables soften. Stir in the minced garlic and cook for one more minute.

Sprinkle the flour over the beef mixture and stir for about 30 seconds. Slowly pour in the beef broth while stirring until the sauce thickens.

Remove the skillet from the heat. Stir in the sour cream, paprika, salt, and pepper until the sauce is smooth.

Combine the cooked noodles with the beef sauce in a large bowl, then transfer everything to a greased 9x13 baking dish.

Sprinkle the shredded cheddar cheese evenly over the top. Bake for 20 to 25 minutes until the cheese is melted and the edges are bubbly.

Let the casserole rest for a few minutes, then sprinkle with fresh parsley before serving.