Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain and set aside.

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Season with salt and pepper, then transfer the beef to a plate.

Add the remaining tablespoon of butter to the same skillet. Cook the onion and mushrooms until the onion softens and the mushrooms release their liquid, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Sprinkle the flour over the vegetables and stir for 1 minute to form a light roux. Slowly pour in the beef broth while stirring to avoid lumps.

Add the Worcestershire sauce and return the cooked ground beef to the skillet. Simmer the mixture for 5 minutes until it thickens slightly.

Remove the skillet from the heat and stir in the sour cream until the sauce is smooth and creamy. Adjust salt and pepper if needed.

Divide the cooked egg noodles among four plates and spoon the beef stroganoff over the top. Sprinkle with fresh parsley before serving.