1. Place a large pot of water over medium-high heat to boil for the egg noodles.
2. In the meantime, place a skillet over medium heat. Add the oil, butter and mushroom. Cook, stirring occasionally for 6-8 minutes until the mushrooms have shrunk and are beginning to brown.
3. Add the onion and garlic, cook for 3-4 minutes until the onion is just soft.  Move the mushroom mixture off to one side of the skillet.
4. Add the ground beef. Break it up with a wooden spoon as it cooks. Once it’s mostly broken up, stir everything together and continue cooking until the beef is cooked through.
5. Sprinkle over the flour and mix to combine. Cook for another 2 minutes.
6. Stir in the beef broth, scraping any brown bits from the bottom of the pan. Stir in the worchestershire. Bring to a simmer and cook until thickened.
7. Turn the heat down and mix in the sour cream. Season with salt and pepper as needed.
8. Add the egg noodles to the boiling water and cook until just cooked through. Drain.
9. Stir the noodles into the beef mixture.

Serve garnished with more sour cream and parsley.