In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat.

To the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.

Toss in the sliced mushrooms and continue cooking for another 3-4 minutes until they soften.

Sprinkle the flour over the beef and vegetable mixture, stirring well to combine.

Slowly pour in the beef broth while stirring, letting the mixture thicken, about 2-3 minutes.

Reduce the heat to low and stir in the sour cream and Worcestershire sauce. Mix until smooth, ensuring it’s heated through. Season with salt and pepper to suit your taste.

Ladle the savory Stroganoff over cooked egg noodles or rice, and garnish with fresh parsley if desired.