InstructionsStep 1: Using a paper towel, pat the meat dry to remove the excess moisture. Season the meat with season-all, sat, and pepper.Step 2: Add the olive oil to a hot saute pan. Add the stew meat and sear the edges over medium heat. Do this in batches. When done, transfer the seared meat to a plate.Step 3: In the same pan, drizzle a little more olive oil. Add the onion and garlic. Sprinkle with a pinch of salt and saute over medium-low heat for about 3 to 5 minutes.Step 4: Pour in the water and beef bouillon base. Scrape the bottom of the pan to release the bits stuck to the bottom using a whisk.Step 5: To the pan, add the stew meat including the plate drippings. Bring everything to a boil, then decrease the heat. Put the lid on and simmer for about 2 hours on low heat.Step 6: In boiling water, cook the egg noodles until al dente.Step 7: In a bowl, combine the sour cream, flour, tomato paste, and pepper until smooth. Add a couple of spoonfuls of hot broth, stirring until incorporated.Step 8: To the saute pan with the meat and broth, add the sour cream mixture. Keep stirring for about 5 minutes until completely combined, bringing the mixture to a low boil. Then, add the egg noodles.