1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Bring a large pot of salted water to a boil and cook the egg noodles until just al dente.

3. Drain the noodles and set them aside so they do not overcook.

4. In a large skillet over medium heat, cook the ground beef until browned.

5. Add the diced onion and minced garlic, then cook until the onion softens and becomes fragrant.

6. Drain any excess grease from the skillet.

7. Stir in the cream of mushroom soup, sour cream, paprika, salt, and black pepper until the mixture is creamy and fully combined.

8. Add the cooked egg noodles to the skillet and gently fold everything together until evenly coated.

9. Transfer the mixture to the prepared baking dish and spread it out evenly.

10. Sprinkle the shredded cheddar cheese over the top, then add the crispy fried onions.

11. Bake for 20 to 25 minutes until hot, bubbly, and melted on top.

12. Broil for 2 to 3 minutes if you want a deeper golden finish.

13. Remove from the oven, let it rest for 5 minutes, garnish with parsley, and serve.