In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add one diced onion and two minced garlic cloves, cooking for 3-4 minutes until the onion becomes translucent and fragrant.

Add 1 pound of ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the beef is browned and no longer pink.

Stir in 8 ounces of sliced mushrooms, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, and 1 tablespoon of Worcestershire sauce. Cook for 3-4 minutes until the mushrooms soften.

In a separate bowl, whisk together 2 tablespoons of all-purpose flour with a few tablespoons of beef broth until smooth. Gradually mix this slurry into the skillet along with 1 cup of beef broth.

Reduce the heat to low and stir in 1 cup of sour cream, ensuring it becomes well combined without boiling.

Bring a large pot of salted water to a boil. Cook 12 ounces of egg noodles according to package instructions until al dente, usually around 7-9 minutes. Drain and set aside.

To serve, place the cooked egg noodles on plates and generously ladle the creamy hamburger stroganoff mixture over the top.