In a large skillet, melt two tablespoons of butter over medium heat until it’s bubbly and fragrant, about 2 minutes. Add the chopped onion and sauté for approximately 4 minutes, until the onion turns soft and translucent.

Stir in two minced garlic cloves, cooking for an additional 30 seconds while stirring constantly to avoid burning.

Introduce one pound of ground beef to the skillet, using a wooden spoon to break it into small crumbles. Cook the beef for 6 to 8 minutes until it’s fully browned.

Sprinkle two tablespoons of all-purpose flour over the browned beef mixture, stirring well to coat the meat evenly. Allow the flour to cook for about 1 minute.

Pour one cup of beef broth into the skillet, stirring continuously. Then add one teaspoon of Worcestershire sauce and one tablespoon of Dijon mustard. Mix until all ingredients are well-combined.

Season the mixture with half a teaspoon of salt and a quarter teaspoon of black pepper, stirring to distribute the flavors. Reduce heat to low and let it simmer for about 5 minutes.

While the beef mixture simmers, bring a large pot of salted water to a boil. Add eight ounces of egg noodles and cook according to package instructions, typically around 7 to 9 minutes, until the noodles are al dente.

Once the beef mixture has thickened, stir in one cup of sour cream until fully incorporated and the sauce is smooth.

Add the drained egg noodles to the skillet with the beef and sauce, gently stirring to combine.

Let the stroganoff cook on low for another 2 to 3 minutes, stirring occasionally to heat everything through.

Remove the skillet from heat and transfer the Ground Beef Stroganoff to serving plates. Garnish with freshly chopped parsley.