Step 1

Heat 4-quart covered saucepan of salted water to boiling over high heat. Add egg noodles and cook as label directs. Drain egg noodles, then return to saucepan. Cover to keep warm. Meanwhile, in medium bowl, toss beef with 3 tablespoons flour. In 12-inch skillet, heat 1/2 tablespoon oil over medium-high heat. Add half of beef and cook 3 to 4 minutes or until lightly browned on both sides but still pink in center. Transfer beef to small bowl. Repeat with 1/2 tablespoon oil, remaining beef and any flour in bowl; transfer beef to same bowl as it browns To same skillet, add remaining 1 tablespoon oil and onion and cook over medium-high heat 3 minutes, stirring frequently. Add mushrooms and cook 4 to 5 minutes longer or until mushrooms are tender and onion is browned, stirring frequently. Add remaining 1 tablespoon flour and cook 30 seconds, stirring. Add mustard and cook 30 seconds, stirring. Stir in broth, salt and pepper and heat to boiling, stirring to loosen any browned bits in bottom of skillet. Stir in beef with any juices in bowl and simmer 5 minutes. . Pour beef mixture over pasta and toss until well combined. Stir in half of sour cream until well blended, then stir in remaining sour cream. Heat through over low heat. Stir in parsley. Makes about 9 cups.

Step 2

Heat 4-quart covered saucepan of salted water to boiling over high heat. Add egg noodles and cook as label directs. Drain egg noodles, then return to saucepan. Cover to keep warm.Meanwhile, in medium bowl, toss beef with 3 tablespoons flour. In 12-inch skillet, heat 1/2 tablespoon oil over medium-high heat. Add half of beef and cook 3 to 4 minutes or until lightly browned on both sides but still pink in center. Transfer beef to small bowl. Repeat with 1/2 tablespoon oil, remaining beef and any flour in bowl; transfer beef to same bowl as it brownsTo same skillet, add remaining 1 tablespoon oil and onion and cook over medium-high heat 3 minutes, stirring frequently. Add mushrooms and cook 4 to 5 minutes longer or until mushrooms are tender and onion is browned, stirring frequently. Add remaining 1 tablespoon flour and cook 30 seconds, stirring. Add mustard and cook 30 seconds, stirring. Stir in broth, salt and pepper and heat to boiling, stirring to loosen any browned bits in bottom of skillet. Stir in beef with any juices in bowl and simmer 5 minutes.. Pour beef mixture over pasta and toss until well combined. Stir in half of sour cream until well blended, then stir in remaining sour cream. Heat through over low heat. Stir in parsley. Makes about 9 cups.