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Season the sliced sirloin generously with salt and pepper. Heat the olive oil in a large skillet over high heat and sear the beef in batches for 1–2 minutes until browned. Remove the beef from the pan and set aside.
Melt the butter in the same skillet. Add the onions and mushrooms, season with salt and pepper, and sauté for 6–8 minutes until softened and lightly browned. Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle the flour and thyme over the vegetables and stir for 1 minute to cook out the raw flour.
Gradually whisk in the beef stock until smooth. Bring to a gentle simmer and cook for 3–5 minutes until the sauce begins to thicken.
Reduce the heat to low and stir in the sour cream, Dijon mustard, and Worcestershire sauce until smooth.
Return the seared beef and any accumulated juices to the skillet. Simmer gently for 2–3 minutes, just until the beef is warmed through. Avoid boiling after adding the sour cream.
Fold in the cooked egg noodles, chopped parsley, and Parmesan cheese. Toss until everything is evenly coated in the creamy sauce.
Taste and adjust with additional salt and pepper if needed. Garnish with extra parsley and Parmesan before serving.