Heat the olive oil in a skillet over medium heat. Add the mushrooms and season with salt and pepper. Saute until tender, then remove from the pan.
Add the ground beef, onion, and garlic and cook until the beef is browned.
Reduce heat to low and stir in the cream of mushroom soup, beef broth, and sour cream. Simmer for five minutes, then stir in the egg noodles and mushrooms.
Season with additional salt and pepper before serving, if needed.
Notes
For a richer and creamier stroganoff, add in about 8 ounces of cream cheese right before putting in the noodles.