Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook according to the package directions, stirring occasionally to prevent sticking, until they are al dente—usually about 7-10 minutes. Once cooked, drain the noodles and set them aside while you prepare the savory sauce.

In a large skillet, heat a drizzle of oil over medium-high heat. Add the lean ground beef, breaking it apart with a spatula as it cooks. Sauté the beef for about 5-7 minutes until it’s browned and no longer pink.

Once the beef is browned, add the chopped sweet onion to the skillet. Reduce the heat to medium and sauté for about 5 minutes, or until the onions become translucent and fragrant.

Sprinkle the all-purpose flour over the beef and onion mixture, stirring well to coat everything evenly. Cook this mixture for around 1-2 minutes.

Gradually stir in the beef stock, dairy-free sour cream, Dijon mustard, Worcestershire sauce, and beef bouillon. Increase the heat slightly and bring everything to a gentle simmer.

Once the sauce has thickened to your liking, add the cooked egg noodles directly into the skillet. Gently stir to combine everything, making sure the noodles are well coated with the creamy sauce.

Remove the skillet from heat and garnish your delicious Ground Beef Stroganoff with freshly chopped parsley.