Cook the Ground Beef:

Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it into small pieces. Drain any excess grease and set the beef aside.

Sauté the Vegetables:

In the same pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 minute more, until fragrant.

Combine the Base Ingredients:

Return the browned ground beef to the pot. Stir in the beef broth, diced tomatoes, tomato sauce, Italian seasoning, smoked paprika, and crushed red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.

Cook the Noodles:

Add the egg noodles to the soup and cook for 8-10 minutes, or until tender. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.

Season and Finish:

Taste the soup and adjust the seasoning with salt and pepper as needed.

Serve:

Ladle the soup into bowls and garnish with fresh parsley.