Bring a large pot of salted water to a boil. Add egg noodles and cook until al dente, about 6-8 minutes. Drain and set aside, allowing the noodles to retain a bit of warmth.

In a large skillet, heat a drizzle of oil over medium-high heat. Add ground beef and cook until browned, stirring frequently for about 5-7 minutes.

Toss in sliced mushrooms to the skillet with the browned beef. Sauté for about 3-4 minutes until the mushrooms are tender and lightly browned.

Pour in beef broth and any desired seasonings. Bring the mixture to a gentle simmer, then reduce heat and let it thicken for about 5 minutes.

Remove the skillet from heat and stir in sour cream until fully incorporated, creating a creamy sauce.

Gently fold in the cooked egg noodles, ensuring they are fully coated in the luscious sauce. Let it sit for a minute to meld the flavors.