Step 1

In a large bowl, combine the flour, 1/2 teaspoon of the seasoned salt, and 1/2 teaspoon of the black pepper.

Step 2

Add the beef pieces to the bowl and stir until well-coated.

Step 3

Heat a large Dutch oven over medium-high heat and add the butter and the olive oil, swirling to coat the bottom of the pan.

Step 4

Place the meat pieces in a single layer in the butter mixture and cook until they are golden-brown on one side, about 4-5 minutes.

Step 5

Stir the beef pieces and cook until they are browned on the other side, about 3-4 minutes.

Step 6

Transfer the beef to a plate.

Step 7

Reduce the heat to medium and add the onion, the mushrooms, the garlic, the remaining seasoned salt, and the remaining black pepper to the Dutch oven.

Step 8

Cook the mushroom mixture, stirring occasionally and scraping up any browned bits from the bottom of the pot, until it is tender, about 7 minutes.

Step 9

Add the beef stock, the Worcestershire sauce, the seared beef, and the thyme sprigs to the mushroom mixture.

Step 10

Bring the beef mixture to a simmer, cover, and then reduce the heat to low.

Step 11

Cook the beef mixture, with the stock just barely simmering, for 1 hour 15 minutes.

Step 12

Uncover the pot and discard the thyme sprigs.

Step 13

Add the egg noodles to the beef mixture and increase the heat to medium-high.

Step 14

Cook the noodle mixture, stirring occasionally, until it comes to a simmer.

Step 15

Reduce the heat to medium-low and cook the noodle mixture until the noodles are tender, about 20-25 minutes.

Step 16

Serve the beef and noodles, and immediately top with the sour cream and the parsley.