In a large skillet, melt two tablespoons of butter over medium heat until it's bubbly and fragrant. Add the chopped onion and cook for about four minutes, stirring occasionally until the onion is soft and translucent.

Stir in the minced garlic, cooking for an additional 30 seconds while stirring constantly to avoid burning.

Add one pound of ground beef to the skillet, using a wooden spoon to break it into small crumbles. Cook for six to eight minutes until the beef is fully browned and no longer pink.

Sprinkle two tablespoons of all-purpose flour evenly over the beef mixture. Stir well to coat the meat and allow the flour to cook for about one minute.

Gradually pour in one cup of beef broth while stirring continuously to prevent lumps from forming.

Mix in one teaspoon of Worcestershire sauce and one tablespoon of Dijon mustard, stirring until well combined. Then, season the mixture with half a teaspoon of salt and a quarter teaspoon of black pepper.

Reduce the heat to low and let the mixture simmer for about five minutes, stirring occasionally.

While the beef mixture simmers, bring a large pot of salted water to a boil. Add eight ounces of egg noodles to the boiling water and cook according to the package instructions.

Once the beef mixture has thickened, stir in one cup of sour cream until fully incorporated and smooth.

Carefully add the drained egg noodles to the skillet with the beef and sauce, gently stirring to combine.

Remove the skillet from the heat and spoon the hearty Ground Beef Stroganoff onto serving plates. Garnish with freshly chopped parsley.