Preheat the oven to 375 degrees. Grease a 9x13 inch casserole dish.

Chop your onion and parsley.

In a large skillet, add the ground beef, then salt and pepper. Add the onion, mushrooms and garlic. Cook over medium heat, breaking the meat up a bit as it cooks, until the meat is no longer pink. Drain any grease.

While the meat is cooking, add the noodles to a large pot, cover with water and bring to a boil. Reduce heat slightly and cook for 5-6 minutes until noodles are al dente. Drain the water.

Add cream of mushroom soup, sour cream and worcestershire sauce to the skillet and stir to combine with the meat mixture.

Gently fold in the noodles.

Pour into the casserole dish, cover with foil, and bake for 25 minutes.