Preparation Steps

• Cook egg noodles according to package instructions. Drain and set aside.
• In a large skillet, melt butter over medium heat. Add onions and mushrooms and sauté until tender, about 5 minutes.
• Add garlic and cook for 1 minute until fragrant.
• Add the sliced beef to the skillet and cook until browned but not fully cooked through, about 4-5 minutes.
• Sprinkle flour over the beef mixture and stir to coat evenly.
• Pour in beef broth and Worcestershire sauce, stirring constantly. Bring to a simmer and cook until the sauce thickens, about 4 minutes.
• Reduce heat to low and stir in sour cream. Heat through without boiling to prevent curdling.
• Season with salt and pepper to taste.
• Serve beef stroganoff over egg noodles and garnish with chopped parsley.