Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions, then drain and set them aside.

Melt the butter in a large skillet over medium heat. Add the ground beef and cook until it is browned, breaking up large pieces with a spoon.

Stir in the chopped onion and sliced mushrooms. Cook until the onion turns soft and the mushrooms release their liquid.

Add the minced garlic and cook for one minute more.

Sprinkle the flour over the beef mixture and stir to combine. Cook for another minute to remove the raw flour taste.

Slowly pour in the beef broth while stirring. Add the Worcestershire sauce and paprika. Season with salt and pepper. Bring the mixture to a simmer and cook until the sauce thickens slightly.

Remove the skillet from the heat. Stir in the sour cream until the sauce is smooth.

Divide the cooked noodles among bowls and spoon the stew over the top. Sprinkle with chopped parsley before serving.