1. Cook the Pasta: Bring a pot of salted water to a boil and cook the egg noodles according to the package directions. Drain the noodles and set them aside.

2. Sauté the Veggies: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onions and sliced mushrooms, and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.

3. Brown the Beef: Add the ground beef to the skillet and season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until the beef is browned and cooked through, about 5-7 minutes. Drain any excess fat if needed.

4. Make the Sauce: Sprinkle the all-purpose flour over the beef mixture and stir well to coat. Gradually pour in the beef broth and Worcestershire sauce, stirring constantly until the sauce thickens, about 2-3 minutes.

5. Add the Creaminess: Reduce the heat to low and stir in the full-fat sour cream until the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper as needed.

6. Combine and Serve: Finally, toss the cooked egg noodles into the creamy stroganoff sauce and mix well to combine. Serve the Creamy Ground Beef Stroganoff warm, garnished with fresh parsley if desired.