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Heat 1 tablespoon olive oil or butter in a large skillet or Dutch oven over medium-high heat.
Add 1.5 pounds lean ground beef; break up with a spoon and cook until browned and no longer pink (about 5–7 minutes) and the internal temperature reaches 160°F. Drain excess fat.
Toss in 1 large chopped yellow onion and 8 ounces sliced cremini mushrooms. Cook, stirring occasionally, until onions soften and mushrooms release liquid and brown (about 5–7 minutes).
Stir in 2 minced garlic cloves and cook until fragrant, about 1 minute.
Sprinkle 2 tablespoons all-purpose flour over the mixture and stir for about 1 minute to cook the flour.
Gradually pour in 2 cups beef broth, stirring constantly to prevent lumps.
Add 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and cook until the sauce thickens (about 5–7 minutes).
Meanwhile, cook 12 ounces wide egg noodles in a pot of salted boiling water according to package directions until al dente. Drain well.
Remove the skillet from heat and stir in 1 cup sour cream until fully combined and creamy.
Taste and adjust seasoning if needed.
Serve the stroganoff sauce spooned over the cooked egg noodles and garnish with fresh chopped parsley.