Begin by bringing a large pot of salted water to a boil over high heat. Add the egg noodles and cook them according to the package directions until they are al dente, usually about 8-10 minutes. Drain the noodles in a colander and set them aside, allowing them to steam while you prepare the savory sauce.

In a large skillet, heat a splash of oil over medium-high heat. Once shimmering, add the ground beef, breaking it apart with a wooden spoon. Cook for approximately 5-7 minutes, or until the beef is browned and no longer pink.

Add the chopped sweet onion to the skillet with the browned beef. Stir and cook for about 5 minutes, until the onion becomes soft and translucent.

Sprinkle the all-purpose flour evenly over the beef and onion mixture. Stir it in well to absorb the fat and create a roux, cooking for an additional minute.

Pour in the beef broth while continuously stirring to prevent lumps. Add the dairy-free sour cream, Dijon mustard, Worcestershire sauce, and beef base to the skillet. Mix thoroughly until everything is well combined.

Allow the sauce to simmer on medium heat for about 5 minutes, stirring occasionally.

Toss the cooked egg noodles into the skillet, mixing thoroughly until the noodles are coated in the creamy sauce. Season with salt and pepper to taste. Garnish with fresh chopped parsley before serving.