Preheat your oven to 375°F. Lightly grease a 9x13-inch casserole dish and set it aside.

Dice the onion and chop the parsley so they’re ready to go.

Add the ground beef to a large skillet, then add salt and pepper. Add the diced onion, sliced mushrooms, and minced garlic and cook over medium heat. Continue cooking until the beef is fully browned (break it apart as it cooks) and the vegetables have softened. Drain off any excess grease.

While the beef mixture cooks, bring a large pot of water to a boil. Add the egg noodles and cook for 5-6 minutes, just until al dente. Drain well.

Add the cream of mushroom soup, sour cream, and Worcestershire sauce to the skillet. Stir until everything is coated in a smooth, creamy sauce.

Add the cooked noodles to the skillet and gently fold them into the sauce so they stay intact.

Transfer the mixture to the prepared casserole dish. Cover tightly with foil and bake for 25 minutes.