Step 1

Boil egg noodles according to package instructions and drain well.

Step 2

Meanwhile, add 1 tablespoon butter to a Dutch Oven or large skillet over medium-high heat.  Add the steak and cook until browned on both sides. Work in batches so you don’t crowd the pot. Remove to a plate and cover to keep warm. Melt the remaining tablespoon of butter in the pan with the other fat. Add the onions and mushrooms and cook over medium-high heat for 4-5 minutes or until the onions are soft and the mushrooms are browned.

Step 3

Reduce the heat to low and add the garlic, cooking for 1 minute. Sprinkle in the flour. Stirring constantly, cook for another 2 minutes.

Step 4

Slowly stir in beef broth, Worcestershire sauce, and mustard.  Simmer for about 10 minutes or until thickened.

Step 5

Remove from the heat and stir in the sour cream. Season with salt and freshly ground black pepper to taste.  Add the cooked noodles and cooked beef back to the pot and simmer over gentle heat to warm everything for 1-2 minutes.  Garnish with chopped fresh parsley.