In a large skillet, heat a tablespoon of oil over medium heat. Once sizzling, add the ground beef, breaking it apart with a spatula. Cook for about 5–7 minutes until browned and no longer pink.

Drain any excess fat and add diced onion to the skillet. Sauté for 2–3 minutes until the onion turns translucent. Add sliced mushrooms and cook for an additional 4–5 minutes until softened.

Reduce heat to low and stir in sour cream and beef broth, mixing well to achieve a creamy consistency. Allow the sauce to gently simmer for 3–4 minutes.

While the sauce simmers, cook the egg noodles according to package instructions, usually about 8–10 minutes until al dente. Drain and add them to the skillet with the sauce. Toss until fully coated.

Plate the stroganoff over the hot egg noodles. Optionally, garnish with freshly chopped parsley.