Bring a large pot of salted water to a rolling boil and cook egg noodles according to package directions, usually 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water for later adjusting the sauce consistency.

In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces as it cooks for 5-7 minutes until no pink remains. Drain excess fat, leaving about 1 tablespoon in the pan.

Add butter to the warm skillet, then sauté diced onion and minced garlic until fragrant and softened, about 2-3 minutes. This aromatic base builds the foundation for your heartwarming beef dinner.

Stir in tomato paste and cook for 1 minute, coating the meat and aromatics. Add Worcestershire sauce, dried thyme, mushrooms, and beef broth, stirring well to combine all elements of the cozy beef noodle dinner.

Simmer the mixture for 8-10 minutes until mushrooms soften and flavors meld into one cohesive sauce. Do not boil vigorously, or the sauce may separate.

Remove from heat and stir in sour cream slowly, folding gently to avoid breaking the cream into lumps. Add cooked noodles back to the skillet and toss everything together until each strand is evenly coated.

Season with salt and pepper to taste, adjusting sauce consistency with reserved pasta water if needed. Garnish with fresh parsley and Parmesan cheese before serving immediately.