Step 1

Gently mix the ground beef with the baking soda in a bowl until combined, then let it sit for 15 minutes. (This will help keep all that lovely fat contained in the ground beef.)

Step 2

Heat a large Dutch oven to medium heat. Add 2 tablespoons butter and let melt, then add the mushrooms and saute until very caramelized and deep brown, 7 to 8 minutes. Transfer to a bowl.

Step 3

Add the remaining tablespoon butter to the pan and add the onions; season with salt and pepper. Saute until translucent, 7 to 8 minutes. Deglaze with the sherry. Let the sherry evaporate, then add the garlic and beef and stir. Bring the heat to medium-high and sauté, stirring frequently, until browning occurs but the beef is still slightly pink. Add the flour and stir to cook through the flour, 1 minute. Add the stock and wine, scraping any fond and brown bits off the bottom of the pan. Bring to a simmer, then let simmer for about 5 minutes. Season to taste. Add the egg noodles and continue to simmer until the noodles are al dente, another 10 minutes.

Step 4

Take off the heat and stir in the sour cream. Season again to taste with salt and pepper. Serve in a bowl and top with the caramelized mushrooms, french fried onions and minced chives; serve with extra sour cream to spoon on.