Ingredients:

• 2 pound steak, trimmed of excess fat and cut into thin strips (freeze for 20-30 minutes to aid in cutting thin strips)
• salt and black pepper
• 2 tablespoons vegetable oil
• 5 tablespoons butter divided
• 1 medium onion, thinly sliced
• 8 ounces mushrooms, your choice sliced
• 2 cloves garlic, crushed
• 1 cup dry white wine
• 1/4+ flour
• 1 1/2 cups sour cream
• 2 tablespoon Dijon mustard
• 3 tablespoon Worcestershire sauce
• 3 cups beef stock
• 1 (10 oz) package wide egg noodles, for serving if desired*
• parsley and or chives, for topping if desired

Directions:

1. Bring a large pot of lightly salted water to a boil.
2. Season the beef with a generous sprinkling of black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook until it starts to turn brown in some spots. Flip the pieces and continue cooking until deep golden brown but still undercooked. Transfer the beef to a bowl and return the skillet to the stove top on medium-high.
3. Add 1 tablespoon butter to the skillet and allow it to melt. Add the onion and a pinch of salt over the onions. Cook stirring up the browned bits in the pan. Once the onions are softened, 4 to 5 minutes add 2 more tablespoons of butter and the mushrooms. Cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, 1 or 2 minutes. Pour in the wine and bring to a slow boil. Reduce the heat to medium and simmer until alcohol evaporates, about 5 minutes.
4. Sprinkle the flour over the mushroom mixture and stir until incorporated. Stir in the sour cream, Dijon, Worcestershire sauce and black pepper (to taste). Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. If sauce needs to thicken a bit more sprinkle an extra little bit of flour over the sauce and stir until thickened.
5. While the sauce reduces, cook the egg noodles according to the package directions to al dente. Drain and toss with the remaining 2 tablespoons butter.
6. Fold the beef and any accumulated juices from the bowl into the sauce and heat, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
7. Divide the noodles between 4 bowls and top with the sauce and beef. Serve with parsley and chives as desired.