Cook the egg noodles according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the sliced beef and cook until browned, about 5-7 minutes. Remove the beef from the skillet 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 they are tender, about 5 minutes.

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

Return the beef to the skillet and stir in the sour cream. Cook until heated through, about 2-3 minutes.

Serve the beef stroganoff over the cooked egg noodles or rice.