Creating Creamy Beef Stroganoff with Egg Noodles is easy if you follow these steps:

1. Cook Egg Noodles: Begin by boiling water in a large pot. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
2. Sauté Onions and Mushrooms: In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onions and cook until soft, about 3-4 minutes. Then add the sliced mushrooms and cook until they’re browned and tender, about 5 minutes.
3. Brown the Beef: Push the onions and mushrooms to one side of the skillet. In the cleared space, add the beef strips and season with salt and pepper. Cook until the beef is browned on all sides, approximately 4-5 minutes.
4. Make the Sauce: Pour in the beef broth and Worcestershire sauce, stirring to combine. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it cook for about 5 minutes to reduce slightly.
5. Add Sour Cream: Lower the heat and stir in the sour cream until well mixed. Allow the sauce to warm through without boiling to prevent curdling.
6. Combine Noodles and Sauce: Add the drained egg noodles to the skillet, tossing gently to coat them in the creamy sauce.
7. Serve: Once everything is well combined and heated, serve immediately, garnished with fresh parsley if desired.

With these simple steps, you’ll create a mouthwatering dish that will capture the hearts of everyone at the table.