Preheat a skillet to medium-high heat with a drizzle of olive oil. Add the beef, and cook, breaking up with a spoon, for about 7 minutes until browned and crumbly.
While the beef is browning, finely chop the mushrooms with a knife until they are about the size of the ground beef with no large mushroom pieces left. When the beef is brown, add the mushrooms to the skillet. Cook for about 10 minutes more, stirring occasionally, until the mushrooms have cooked down, the skillet is not watery, and the mixture is browned.
Add the onion to the skillet and cook for 5 minutes, stirring, to soften the onion.
Add the garlic, parsley, oregano, dill, Worcestershire sauce, and flour to the skillet. Stir to coat everything evenly with the spices and flour, and let cook for about 3 minutes to soften the garlic and cook the flour.
Very slowly pour in the beef stock, stirring as you go to incorporate the flour with the stock. Let the mixture come to a bubble and reduce the heat to medium-low.
Adjust the temperature on the skillet so the sauce is very gently bubbling. Let simmer for about 10 minutes, stirring every once in awhile, while you cook the egg noodles to al dente. When the noodles are drained, toss them with a sprinkle of salt and the butter.
When the noodles are done, stir the sour cream into the beef sauce. Taste the sauce and add salt and pepper until the sauce is very flavorful. If it seems thin, let it cook and reduce for a few minutes more.
Serve the egg noodles topped with the mushroom sauce, parsley, and parmesan cheese.