Using a large, non-stick pan, melt butter over medium heat. Once melted, add onions and garlic. Cook for 5 minutes, stirring frequently until onions are turning translucent.

While the onions and garlic cook, pour broth and Worcestershire into a measuring cup or bowl. Gradually whisk in the flour. Be sure there are no lumps. Set this mixture to the side.

Move the onion and garlic to the edges of the pan. Add olive oil. When hot, add the ground beef. Stir and crumble beef and mix onions/garlic Cook until meat is browned, about 7-8 minutes..

Add paprika. Salt and pepper to taste.

Add broth mixture to the pan and bring it to a simmer. Reduce heat if needed and simmer, uncovered, for 2-3 minutes until thickened.

Remove the pan from the heat and stir in sour cream. To avoid curdling, be sure the pan is off the burner.

Taste for salt and pepper before serving.

Serve over cooked egg noodles and garnish with parsley.