Heat olive oil in a large 12-inch skillet over medium-high heat for exactly one minute. Add diced onion and cook for 3 minutes until softened, stirring occasionally, then add minced garlic and cook for 30 seconds until fragrant throughout the pan.

Add 2 lb ground beef to the skillet and break apart with a wooden spoon while cooking. Brown the beef for 5-7 minutes, stirring frequently until no pink remains visible and the meat releases its moisture into the pan bottom.

Stir in tomato paste and cook for exactly one minute, allowing it to caramelize slightly and deepen the flavor. Add beef broth, tomato sauce, Worcestershire sauce, paprika, oregano, salt, and pepper, then stir until combined completely.

Bring this saucy ground beef skillet to a gentle simmer, then add egg noodles directly to the pan without cooking them separately. Simmer for 8-10 minutes, stirring occasionally, until noodles are tender and absorb the sauce while breaking apart evenly.

Stir in frozen peas during the last 2 minutes of cooking, then taste and adjust seasonings as needed. Remove from heat, top with fresh parsley, and serve immediately while everything remains piping hot and the sauce coats each noodle beautifully.