Bring a large pot of water to a boil and cook the wide egg noodles according to the package until just tender. Drain and transfer to a bowl.
Meanwhile, heat a large skillet over medium-high heat, add the ground beef and cook until browned and no longer pink, about 5 minutes, breaking it apart as it cooks. Drain excess fat and set meat aside.
In the same skillet, melt butter over medium-high heat, then add diced onions and sliced mushrooms. Cook until onions turn translucent and vegetables soften, about 4 to 6 minutes.
Stir in minced garlic and cook for another 1 to 2 minutes until fragrant.
Sprinkle the flour evenly over the vegetables and stir continuously for 1 to 2 minutes to cook the flour without burning.
Slowly pour in the beef broth while scraping the pan's bottom with a wooden spoon to loosen any browned bits.
Add the cream of mushroom soup and simmer the mixture for 5 minutes until the sauce thickens nicely.
Remove the skillet from heat, then stir in sour cream, Worcestershire sauce, and salt and pepper to taste.
Fold the browned ground beef and cooked noodles into the sauce until everything is evenly coated.
Garnish with fresh chopped parsley if desired and serve immediately, ideally with crusty bread to enjoy every bit of the creamy sauce.
