Bring a large pot of heavily salted water to a rolling boil over high heat. Add the 12 oz (340g) wide egg noodles and boil according to package directions until perfectly tender. Drain, reserving 1/4 cup (60ml) of starchy pasta water, and toss with a tiny splash of olive oil to prevent sticking.

Place a dark cast iron skillet over medium-high heat with 2 tbsp (30ml) of olive oil. Add the 1 lb (450g) of 80/20 ground beef in a flat layer. Let it sit undisturbed for 3-4 minutes to form a dark crust. Break into rustic crumbles, season with kosher salt, black pepper, garlic powder, and onion powder. Remove the beef and set aside, leaving the rendered fat in the pan.

Lower heat to medium and melt 2 tbsp (30g) of unsalted butter into the beef fat. Add the 8 oz (225g) of sliced button mushrooms in an even layer. Let them sit undisturbed to evaporate water, cooking until deeply golden brown with slightly darkened edges.

Sprinkle 2 tbsp (16g) of all-purpose flour over the mushrooms and stir vigorously for 1-2 minutes. Slowly pour in 1.5 cups (360ml) of low-sodium beef broth while whisking up the savory fond. Stir in 1 tbsp (15ml) Worcestershire sauce and 1 tsp (5g) Dijon mustard. Simmer until the sauce rapidly thickens.

Reduce heat to low and gently stir in 1/2 cup (120g) of full-fat sour cream until you have a glossy light-brown cream sauce. Fold in the browned beef crumbles and cooked egg noodles until heavily coated. Remove from heat and generously garnish with 1/4 cup (15g) finely chopped vibrant green fresh parsley.