In a large skillet on medium high heat, bring 1 TBS butter and 1 TBS of cooking oil to a sizzle. Add onion and saute for 2 minutes to soften.
Add ground beef and cook until browned.
Add garlic and cook 1 additional minute.
Add 3 TBS butter and 3 TBS of flour. Stir for 2 minutes continuously (to cook raw taste out of flour).
Stir in cream of celery soup and 4 cups beef broth. Season with salt & pepper to desired flavor.
Bring to a boil on high heat. Add in noodles and push down under the liquid.
Place lid on and cook for 8-10 minutes on medium heat. Stir every few minutes. Add additional liquid if needed.
Add 1 cup of sour cream and stir to combine. Turn heat off. Garnish with parsley, if desired.
