In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until the onion is translucent.

Add the ground beef to the skillet and cook until browned. Drain excess fat.

Stir in the sliced mushrooms and cook until softened.

Sprinkle flour over the mixture and stir to combine.

Gradually add beef broth, stirring constantly until the sauce begins to thicken.

Reduce heat to low and stir in sour cream. Cook until heated through.

Season with salt and pepper to taste.

Serve the stroganoff over cooked egg noodles.