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Melt 1 tablespoon of butter in a 10 inch skillet over medium heat.
Season both sides of the beef with the salt and pepper. Add in a single layer to the pan and cook until browned. About 3 minutes per side.
Remove beef from the pan and transfer to a large plate.
Add 1 tablespoon of butter to the pan and when the butter has melted, add the chopped onions. Cook 3 minutes, stirring occasionally. Add the garlic and mushrooms to the pan and cook an additional 5-7 minutes until mushrooms are softened, stirring occasionally.
Stir in the white wine and cook about 3 minutes.
In a separate bowl, whisk together the beef broth, Worcestershire sauce and flour. Pour into the pan. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Stir in yogurt or sour cream and season to taste with salt and pepper. Add the cooked meat back into the pan and simmer an additional 3 minutes.
Meanwhile, cook noodles in a medium-sized pot of boiling water until tender about 8 minutes. Drain. Transfer to a plate or bowl. Toss with 1/2 tablespoon butter. Top with beef and sauce.