1. Start by cooking the egg noodles according to package instructions. Drain and set aside.
2. In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Use a wooden spoon to break it apart as it cooks.
3. Add the chopped onion and minced garlic to the beef. Sauté for another 3-4 minutes until the onion is translucent.
4. Pour in the diced tomatoes with their juice, beef broth, and Worcestershire sauce. Stir in the oregano, paprika, salt, and pepper. Bring the mixture to a gentle simmer.
5. Let it simmer uncovered for about 10 minutes, allowing the flavors to meld together. If the mixture seems too thick, add a splash more broth.
6. Fold in the cooked noodles, ensuring they are well coated with the sauce. If using, stir in the sour cream for a creamy finish.
7. Garnish with chopped parsley before serving.

This step-by-step process is designed to be straightforward and achievable, akin to the way I approach most things in the kitchen—simple, practical, and unpretentious. Remember, cooking is a journey, not a destination, so feel free to adjust as you go.