Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
Boil egg noodles in salted water until just shy of al dente. Drain and set aside.
Warm olive oil in a large skillet over medium-high. Sauté onion and mushrooms until browned, 6–8 minutes.
Add ground beef. Cook, breaking it up, until no pink remains. Drain excess fat if needed.
Stir in garlic, salt, pepper, and Worcestershire. Cook 1 minute until fragrant.
Blend in mushroom soup, sour cream, and beef broth. Simmer 2–3 minutes until smooth and creamy.
Fold the cooked noodles into the skillet mixture. Spread evenly in the prepared dish.
Top with cheddar and a light sprinkle of paprika.
Bake 18–20 minutes until bubbly and the cheese melts. Rest 5 minutes, then garnish with parsley.