Step 1

To prepare the meat: First, cut it into 2-inch strips towards the grain, and then cut each strip into 1/2-inch strips against the grain. Place it on a baking sheet lined with paper towels and pat-dry as much as possible. Season the meat with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 2

Heat 1-tablespoon oil in a 12-inch skillet over medium-high heat. Cook half of the meat, 4-5 minutes on each side. Transfer the cooked meat in a bowl. Repeat the same process for the other half. Cover it with aluminum foil and set aside.

Step 3

Once the meat is cooked, in the same skillet, heat the remaining 2 tablespoons oil. Add onion, mushroom, and 1/2 teaspoon salt, and cook, stirring frequently, until the juices of the mushrooms evaporate, 8-10 minutes.

Step 4

Add flour and cook, stirring constantly, for a minute.

Step 5

Stir in the chicken and beef broths. Scrape the bottom of the pan; making sure that all the bits and pieces of the meat is mixed in the liquid.

Step 6

Return the beef into the mixture. Put the lid on and let it cook over low heat until beef is tender for 25-30 minutes.

Step 7

Stir in the noodles, cover, and cook, stirring occasionally until noodles are cooked, 10 -12 minutes.

Step 8

Off the heat, add the sour cream and lemon juice. Give it a big stir.

Step 9

When ready to serve, garnish it with chopped thyme and/or fresh parsley.

Step 10

Serve.