In a large skillet, heat 1 tablespoon of oil over medium heat. Add 1 pound of ground beef, spreading it evenly in the pan. Cook for 5-7 minutes, breaking it apart with a wooden spoon, until it’s well-browned and no longer pink.

Once the beef is browned, carefully drain any excess fat from the skillet. Add 1 diced medium onion and sauté for 2-3 minutes until it becomes translucent. Next, incorporate 8 ounces of sliced mushrooms, cooking for an additional 4-5 minutes until they’re softened and fragrant.

Reduce the heat to low and stir in 1 cup of sour cream and 1 cup of beef broth, mixing thoroughly to combine. Allow the sauce to simmer gently for about 3-4 minutes.

While the sauce is simmering, bring a pot of salted water to a boil and cook 8 ounces of egg noodles for about 8-10 minutes until al dente. Drain the noodles and add them to the skillet with the stroganoff sauce.

Serve the Creamy Ground Beef Stroganoff hot, plating it generously over the noodles and garnishing with 2 tablespoons of freshly chopped parsley.