Step 1

Cut the beef across the grain into thin, bite sized strips, about 1 1/2 inches by 1/2 inch.

Step 2

Heat a large skillet over high medium high heat. Melt 1 tablespoon of butter and add half the beef. Cook until well-browned, about 2-3 minutes per side.

Step 3

Remove beef from pan to a shallow dish and repeat steps with 1 more tablespoon of butter and remaining beef.

Step 4

Lower heat to medium and add remaining 2 tablespoons of butter to the empty pan. Stir in mushrooms and onion and season with 1/2 teaspoon salt. Cook until soft and dark golden brown, stirring occasionally, about 5 minutes.

Step 5

Stir in garlic and cook for an additional minute. Sprinkle vegetables with flour and cook for 1 minute. Add beef broth and stir until smooth.

Step 6

Bring to a simmer and cook until thickened, about 5 minutes. Return the beef to the pan, along with any juices and stir in the sour cream. Season to taste with salt and pepper.

Step 7

If desired, may season with Worcestershire sauce or Dijon mustard. Heat until hot, but do not boil. Garnish with parsley and serve over noodles.