Add the beef stew meat, sliced mushrooms, chopped onion, and minced garlic to the slow cooker.

Pour in the beef broth and Worcestershire sauce. Sprinkle with paprika, salt, and black pepper. Stir to combine.

Cover and cook on low for 7 to 8 hours until the beef is tender.

Stir in the sour cream until the sauce is smooth.

Cook the wide egg noodles in a large pot of boiling water according to package directions. Drain well.

Spoon the noodles into bowls and top with the beef mixture. Sprinkle with chopped fresh parsley before serving.