Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.

Add the diced onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.

Sprinkle the flour over the beef mixture and stir to coat everything evenly. Cook for 1 minute to remove the raw flour taste.

Slowly pour in the beef broth while stirring. Add the Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer and let it thicken for 5 minutes.

While the sauce simmers, cook the egg noodles in a large pot of salted boiling water according to package directions. Drain and set aside.

Stir the frozen peas into the skillet and cook for 2 minutes until heated through. Remove the skillet from heat and stir in the sour cream until the sauce is smooth.

Divide the cooked egg noodles among four plates. Spoon the beef stroganoff over the noodles and top with chopped parsley before serving.