Cook the egg noodles according to package directions in a large pot of salted boiling water, then drain and set aside. Do not overcook—tender but al dente texture prevents mushiness when combined with the sauce.

Heat olive oil in a large skillet over medium-high heat, then add ground beef and cook for 4-5 minutes, breaking it apart as it browns. Drain excess fat if needed, leaving about 1 tablespoon for flavor development.

Add diced onion and garlic to the browned beef, stirring constantly for 2 minutes until fragrant and softened. This aromatic base builds the flavor foundation for your entire saucy beef and noodles recipe.

Pour in beef broth and tomato sauce, then add soy sauce, Worcestershire sauce, paprika, salt, and black pepper. Stir well to combine and bring the mixture to a gentle simmer for 3-4 minutes.

Mix cornstarch and water in a small bowl to create a slurry, then pour it into the simmering sauce while stirring constantly. This thickens the sauce to coat the noodles beautifully within 2 minutes.

Add the cooked egg noodles directly to the skillet, tossing gently to coat every strand with the savory sauce. Ensure the noodles are fully submerged and heated through.

Remove from heat and stir in sour cream until fully incorporated, creating a creamy yet tangy finish. Do not boil after adding sour cream—high heat causes curdling.

Garnish with fresh parsley and serve immediately while hot and saucy.