In a large skillet, heat a tablespoon of oil over medium heat. Add 1 pound of ground beef, breaking it apart with a spatula. Cook for 5–7 minutes until browned. Drain excess fat.

Reduce heat to medium-low and add a diced yellow onion. Sauté for about 2–3 minutes until translucent. Add 8 ounces of sliced mushrooms, cooking for 4–5 minutes more.

Lower the heat and stir in 1 cup of sour cream and 1 cup of beef broth. Allow to simmer for 3–4 minutes, stirring occasionally until smooth.

Cook 8 ounces of egg noodles in salted water. Drain once al dente and add to the skillet with stroganoff sauce, tossing gently to combine.

Plate the noodles topped with the beef and mushroom sauce. Garnish with fresh parsley, if desired.