Slice the beef sirloin into thin strips, chop the onion, and slice the mushrooms.

In a large skillet, heat the olive oil over medium-high heat. Add the beef strips and cook until browned, about 5-7 minutes. Remove the beef and set aside.

In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes. Add the sliced mushrooms and cook until softened.

Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, and paprika. Bring to a simmer.

Return the beef to the skillet and stir to combine. Season with salt and pepper to taste. Cook for an additional 5 minutes until heated through.

Meanwhile, cook the egg noodles according to package instructions. Drain and serve topped with the beef stroganoff. Garnish with chopped parsley.