Step 1

Cook egg noodles in a large stockpot of liberally salted water until al dente, then drain.

Step 2

While the water for the pasta comes to a boil, melt 2 tablespoons of butter in a large sauté pan over medium heat.

Step 3

Add the steak to a single layer, season with several liberal pinches of salt and pepper, and let it sear for around three minutes without stirring.

Step 4

Flip the steak and heat for a further 2 to 3 minutes, or until browned.

Step 5

Using a slotted spoon, take the steak from the pan, transfer it to a clean dish, and put it aside. (If your pan is too small to accommodate all of the steaks in a single layer, fry half of them in 1 tablespoon of butter. Then, repeat the process with a second batch.)

Step 6

Add the last two tablespoons of butter to the pan. After the butter has melted, sauté the onions for three minutes.

Step 7

Add mushrooms and simmer for an additional 5 to 7 minutes, stirring periodically, until mushrooms are cooked and onions are tender. Add the garlic and cook for 1 minute, stirring often.

Step 8

Using a cooking spoon, scrape the brown particles from the bottom of the pan to deglaze the pan. Allow the mixture to reduce for a further three minutes.

Step 9

In a separate bowl, mix the beef stock, Worcestershire sauce, and flour until smooth.

Step 10

Pour the beef stock mixture into the sauté pan, whisk to incorporate, and boil for 5 minutes while stirring periodically.

Step 11

Stir together the Greek yogurt (or sour cream) and cooked steak. If necessary, season with extra salt and pepper.

Step 12

Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.