1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 7–8 minutes. Drain and set aside.
2. While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
3. Add the chopped onion and cook with the beef until softened and translucent, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Sprinkle the flour over the beef mixture and stir well to coat. This will help thicken the sauce later, just like Mama Lu’s cornbread needed a little extra grit to hold it all together.
5. Slowly pour in the beef broth and milk, stirring constantly to avoid lumps. Add the Worcestershire sauce, then bring the mixture to a gentle simmer. Cook for about 5 minutes until the sauce thickens and coats the beef.
6. Season with salt and pepper to taste. Don’t be shy here — a well-seasoned dish is a well-loved dish. I always think of seasoning as the last few notes in a song; they bring everything to life.
7. Fold the drained noodles into the skillet, stirring gently to combine and heat through, about 2 minutes. If the mixture feels too thick, splash in a little more broth or milk until it reaches your desired consistency.
8. Remove from heat and sprinkle chopped fresh parsley over the top for a touch of color and fresh flavor.
9. Serve immediately, preferably with a side of something green or a crusty slice of bread to mop up the sauce.

One tip I learned from Mama Lu was to keep an eye on the texture — noodles can go from perfectly tender to mushy in a blink. I like to pull mine a minute earlier than the package suggests and finish cooking them right in the sauce. It’s a small trick that keeps the dish just right.