Preheat a deep pan over medium-high heat with olive oil. Add the ground beef and break it down into tiny pieces. Add pressed garlic and onions. Sauté until the onions are translucent.

Add the sliced mushrooms and sauté for another 5 minutes.

Add flour and stir until fully mixed in. Be sure not to let any lumps form.

Add the beef broth, whipping cream, worcestershire sauce, salt and black pepper and bring to a simmer. Turn the heat to low and simmer for an additional 5 minutes.

Remove from heat and add in the sour cream. Stir again to combine all of your ingredients together. Serve over egg noodles cooked according to package directions. Also great served over rice or potatoes.