In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Stir in the sliced mushrooms, salt, black pepper, paprika, and Worcestershire sauce. Cook for another 3-4 minutes until the mushrooms are tender.

In a small bowl, mix the flour with a few tablespoons of the beef broth to create a slurry. Pour this mixture into the skillet along with the remaining beef broth. Stir well to combine.

Bring the mixture to a simmer and cook for about 5 minutes, allowing it to thicken.

Reduce the heat to low and stir in the sour cream until well combined. Do not let it boil after adding the sour cream.

Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.

Serve the creamy hamburger stroganoff over the cooked egg noodles and garnish with chopped parsley.