Melt two tablespoons of butter in a large skillet over medium heat. Add chopped onion and sauté for about four minutes until the onion is soft and translucent.

Stir in minced garlic and cook for an additional 30 seconds until fragrant.

Add one pound of ground beef, breaking it up with a wooden spoon. Cook for six to eight minutes until browned.

Sprinkle two tablespoons of all-purpose flour over the beef and stir to coat. Cook for one minute.

Pour in one cup of beef broth, stirring continuously. Add Worcestershire sauce and Dijon mustard, mixing well.

Sprinkle in half a teaspoon of salt and a quarter teaspoon of black pepper. Adjust seasoning as needed.

Reduce heat to low and let simmer for about five minutes, stirring occasionally to thicken.

Boil salted water in a pot and cook eight ounces of egg noodles according to package instructions. Drain and set aside.

Stir in one cup of sour cream into the beef mixture until smooth and creamy.

Fold the drained noodles into the skillet with beef and sauce, ensuring they are well coated.

Cook on low for an additional two to three minutes, stirring occasionally.

Remove from heat and serve garnished with chopped parsley.