In a large saute pan, heat pan over medium high heat. Break ground beef into large chunks, season with salt and pepper and cook until no longer pink. When cooked through, drain beef onto a paper towel lined plate. Set aside. Return saute pan to the stove and pour in olive oil. When oil has heated add in onions and saute until they soften and start to become translucent. Add in sliced mushrooms, garlic, red pepper flakes and Worcestershire sauce. Stir frequently until the mushrooms begin to soften as well. Stir in mushroom soup or recipe starter and allow to simmer. Stir in greek yogurt and ground beef. If sauce is too thick, stir in chicken broth and thin sauce to desired liking. Allow to gently simmer.

As stroganoff simmers, cook pasta according to package directions. Drain. Pour into saute pan and stir pasta and stroganoff together. Serve hot and garnish with parsley.