In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.

In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.

Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and bring to a simmer.

Reduce the heat to low and return the cooked beef to the skillet. Stir in the sour cream and season with salt and pepper. Cook for an additional 2-3 minutes until heated through.

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

Serve the beef stroganoff over the egg noodles and garnish with chopped parsley.