Ingredients

• 1 tbsp vegetable oil
• 12 oz beef chuck, thinly sliced
• 2 tbsp butter, divided
• 2 cups quartered mushrooms
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1 lb egg noodles
• 3 cups beef broth
• 1/2 cup sour cream
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

Preparation

In a large pot or Dutch oven, heat the oil. Add the beef and season it with salt and pepper to taste. Cook the beef, stirring occasionally, until it is cooked through, about 3 to 4 minutes. Remove the beef from the pot and add the butter. Add the mushrooms and cook until they begin to soften, another 3 minutes. Add the garlic, Worcestershire sauce, Dijon mustard, and thyme leaves. Cook until they become fragrant, about 30 seconds. Stir in the noodles and broth. Once boiling, reduce the heat to a simmer. Cook, covered, stirring often, until the liquid has been absorbed, 7 to 10 minutes. Return the beef to the pot and stir in the sour cream just before serving.
Serve immediately topped with fresh parsley or store in the refrigerator for up to 3 days.