1. Begin by bringing a large pot of salted water to a boil. Add the egg noodles and cook until al dente, about 8 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the garlic to the skillet and cook for an additional minute until fragrant.
4. Push the onion and garlic to the side of the skillet and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks, about 7 minutes.
5. Stir in the beef stock, diced tomatoes, Worcestershire sauce, and thyme. Season with salt and pepper to taste.
6. Reduce the heat to low, cover, and let the mixture simmer for about 10 minutes, allowing the flavors to meld beautifully.
7. If desired, stir in the sour cream for a creamy finish, and then add the cooked egg noodles, tossing to coat them in the flavorful sauce.
8. Garnish with fresh parsley before serving.

A tip from my Devon days: if you find your sauce too thick, a splash of the noodle cooking water can work wonders to loosen it up, bringing everything together in perfect harmony.