Char the peppers evenly under a hot broiler, or over an open flame on the stovetop. Place in a bowl and cover with plastic; cool to handle. Peel the peppers and chop.

Heat the EVOO, 2 turns of the pan, in a large Dutch oven or a deep skillet over medium-high heat. Pat the meat dry and add to the pan. Brown and crumble the meat, then season with the Worcestershire, sweet paprika, hot paprika, rosemary, marjoram and some salt and pepper. Add the garlic and onions, and cook until the onions are tender, another 7 to 8 minutes. Next, add the tomato paste and stir 1 minute. Add the roasted peppers, stock and tomato sauce. Simmer to thicken. Cool and store for a make-ahead meal. Reheat over medium heat stirring frequently.

To serve, heat water to a boil. Salt the water, and cook the egg noodles to al dente. Reserve 1/3 cup of the starchy water and drain. Then return the pasta to the hot pot. Add the butter, parsley and some salt. Toss to combine and melt the butter. Add some starchy water if the noodles begin to stick together.

Serve the goulash in shallow bowls, nested in the parsley egg noodles, and top with a dollop of creme fraiche.