Boil the noodles in salted water until just tender. Scoop out a cup of pasta water, then drain.

While the noodles cook, brown the ground beef in a large skillet over medium heat. Season with a pinch of salt and pepper, then break it into small pieces as it cooks.

When the beef is mostly browned, add the onion and cook until softened. Stir in the garlic and cook for 30 seconds until fragrant.

Push the beef to the edges of the pan. Add the butter to the center. Once melted, sprinkle in the flour and stir for about a minute to form a quick roux.

Slowly pour in the beef broth while stirring to avoid lumps. Add Worcestershire, Dijon if using, and Italian seasoning. Let it simmer for 3 to 4 minutes until slightly thickened.

Turn the heat to low and stir in sour cream or heavy cream for a silky finish. Taste and adjust salt and pepper.

Toss in the drained noodles. If the sauce seems too thick, splash in a little reserved pasta water until it’s glossy and coats every strand.

Finish with chopped parsley and serve hot.