In a large pot like a dutch oven saute the ground beef over medium heat, using a wooden spoon break up the beef as it cooks to create crumbles. Once the beef is cook transfer it to a plate lined with paper towels to absorb any extra grease.

Add the oil, mushrooms, onion, and garlic to the pan over medium heat, saute until the onions get softened and a little bit of color. Add the mushroom mixture to the plate the beef is on. Add the butter to the pot over medium heat, once the butter is melted stir in the flour. Continuing to stir let this mixture cook for one minute. Slowly stir in the beef broth and Worcestershire sauce a little at a time to prevent lumps.

Bring the broth mixture to a boil over high heat. Add in the noodles and reduce the heat to medium-high and simmer for 8 minutes.

Reduce the heat to medium heat and stir in the sour cream, cream cheese, Italian seasoning, salt, and pepper. Cook until the cream cheese is melted and the noodles are al dente.

Add the mushrooms and beef back into the pot and mix well.