Cook the Noodles: Cook the egg noodles according to the package instructions. Drain and set aside.

Prepare the Beef: In a large skillet over medium heat, add the olive oil. Once hot, add the ground beef or beef stew meat. Season with salt and pepper to taste. Cook until browned, then remove from the skillet and set aside.

Sauté the Vegetables: In the same skillet, add the butter. Once melted, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and sliced mushrooms, and cook for another 4-5 minutes, until the mushrooms are tender and the onions are translucent.

Make the Sauce: Sprinkle the flour over the vegetables, stirring continuously for about 1 minute to cook the flour. Gradually add the beef broth, whisking to avoid lumps, until well combined. Bring the sauce to a simmer, letting it thicken slightly.

Add Seasonings and Beef: Stir in the Worcestershire sauce and Dijon mustard. Return the cooked beef to the skillet, and allow the mixture to simmer for 5-7 minutes, or until the beef is fully cooked and tender.

Add Sour Cream: Reduce the heat to low, then stir in the sour cream until well combined. Season with additional salt and pepper if needed.

Combine with Noodles: Add the cooked egg noodles to the skillet, stirring gently to coat them in the sauce. If desired, sprinkle shredded cheese over the top and allow it to melt for a cheesy twist.

Garnish and Serve: Garnish with fresh chopped parsley and serve immediately. Enjoy your creamy, comforting Beef Stroganoff!