Step 1

Heat the olive oil in a large pot over medium-high heat. Season the beef cubes with salt and pepper. Add to the pot and brown on all sides, about 5 minutes total. Remove the beef and set aside.

Step 2

Reduce the heat to medium-low and add the butter to the pot. Once melted, add the sliced onions. Cook, stirring occasionally, until the onions are very soft and caramelized, about 25-30 minutes.

Step 3

Add the garlic and cook 1 minute more. Pour in the red wine and simmer until mostly evaporated, scraping up any browned bits.

Step 4

Stir in the condensed French onion soup, beef broth, Worcestershire sauce, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Return the beef to the pot.

Step 5

Bring to a boil, then reduce heat to a simmer. Cover and cook until the beef is very tender, about 1 to 1 1/2 hours.

Step 6

Stir the uncooked egg noodles into the pot. Simmer, uncovered, until the noodles are tender, about 10 minutes.

Step 7

Remove from the heat and stir in the cream cheese and sour cream until smooth. Stir in the shredded Gruyère.

Step 8

Serve hot, topped with crispy fried onions. Enjoy!