Step 1

Heat oil in a large sauté pan over Dutch oven over high heat. Season meat generously with salt and pepper. When oil is shimmering, brown meat for 3 to 5 minutes and flip and cook for another 3 minutes. Transfer meat to a slow cooker and add onion, garlic, beef broth, Worcestershire, mustard, vinegar, sherry and bay leaves. Season with 1/2 teaspoon each salt and pepper. Cover and cook on low for 8 hours.

Step 2

When meat is fall-apart-tender, shred into chunks, removing and discarding any fatty parts. Season to taste with salt and pepper. Keep warm.

Step 3

Transfer liquid to a medium-sized saucepan over medium-high heat. Whisk in flour, taking care there are no lumps. Add sour cream and whisk to combine. Simmer for 3 to 4 minutes to allow sauce to thicken. Season to taste with salt and pepper.

Step 4

Cook noodles according to package directions and divide between individual bowls. Top with meat and spoon sauce on top. Garnish with parsley and serve immediately.