Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the egg noodles and cook until al dente, usually about 6-8 minutes. Drain and set aside.

In a large skillet, heat a splash of olive oil over medium heat. Add the lean ground beef and brown it for about 5 minutes until fully cooked. Remove excess grease if necessary.

Add the chopped sweet onion to the skillet with the browned beef. Sauté for about 3-4 minutes until the onions become translucent.

Sprinkle the all-purpose flour over the beef and onion mixture, stirring well for 1-2 minutes. Slowly pour in the beef stock while stirring, then incorporate dairy-free sour cream, Dijon mustard, Worcestershire sauce, and beef bouillon. Let simmer for 5-7 minutes.

Add the drained noodles to the skillet, tossing them with the sauce until well-coated. Taste and adjust seasoning with salt and pepper as desired. Allow to meld together for another minute or two.

Serve hot, garnishing with chopped fresh parsley for freshness. Enjoy immediately.