In a large Dutch Oven over medium heat, heat olive oil and add ground beef. Cook until no longer pink and starting to brown. Drain grease before adding additional ingredients.
Add 2 Tbsp butter, Worcestershire Sauce, sliced mushrooms, chopped onion, minced garlic, and saute, stirring frequently until onions are soft (about 6-7 minutes). Add Onion Powder, Paprika, Salt, Pepper, Mustard Powder, and stir well. Cook for an additional 2 minutes.
Add flour to mixture and stir to coat the mixture. Add beef broth and Better than Bouillon Beef Base and stir well, making sure to scrape the bottom of the pan to get all of the cooked bits off the bottom. Add Egg noodles and stir well.
Turn heat to Medium-Low, cover and let simmer 8-10 minutes or until pasta is tender.
Remove the Dutch Oven from heat. Add sour cream and cream cheese, stir well to incorporate.
Sprinkle rough chopped parsley over the top and serve.