Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2–3 minutes until translucent. Stir in garlic and cook for an additional 30 seconds.

Brown the beef: Add the ground beef to the skillet, breaking it apart as it cooks. Brown the beef for 6–8 minutes until no longer pink. Drain excess fat if necessary.

Cook the mushrooms: Add sliced mushrooms (optional) to the skillet and cook for 5–6 minutes, until softened and browned.

Make the sauce: Sprinkle the flour over the beef mixture and stir for 1 minute to combine. Gradually add the beef broth while stirring to avoid lumps. Add Worcestershire sauce, salt, and pepper, then bring to a simmer. Let it cook for 3–5 minutes until it begins to thicken.

Cook the noodles: Add the egg noodles to the skillet, ensuring they are mostly submerged in the liquid. Cover and let it simmer for 8–10 minutes until the noodles are cooked and tender.

Finish the dish: Turn off the heat, and stir in the sour cream. Adjust seasoning with salt and pepper to taste. Serve hot.