# Ingredients:
→ Meats
01 - 1 lb beef sirloin or tenderloin, thinly sliced
→ Vegetables
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 10 oz cremini mushrooms, sliced
→ Sauces & Dairy
07 - 1 cup beef broth
08 - 1 tbsp Worcestershire sauce
09 - 1 cup sour cream, room temperature
10 - 2 tsp Dijon mustard
→ Seasonings
11 - 1/2 tsp salt, to taste
12 - 1/2 tsp black pepper, to taste
13 - 2 tbsp fresh parsley, chopped (for garnish)
→ Pasta
14 - 12 oz egg noodles, cooked according to package instructions
# Directions:
01 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add beef strips in batches and sear until browned on all sides, about 2 to 3 minutes per batch. Remove and set aside.
02 - In the same skillet, melt remaining butter. Sauté chopped onion until translucent, approximately 3 minutes. Add minced garlic and cook for 1 minute. Incorporate mushrooms and cook until golden and moisture evaporates, about 5 minutes.
03 - Pour beef broth into the skillet, scraping up browned bits from the pan. Stir in Worcestershire sauce and bring mixture to a simmer.
04 - Lower heat to low. Return beef and juices to the skillet. Stir in Dijon mustard and sour cream until the sauce is smooth and creamy. Avoid boiling to prevent curdling.
05 - Simmer gently for 2 to 3 minutes until heated through. Season with salt and black pepper to taste.
06 - Plate cooked egg noodles and spoon the beef and mushroom sauce over top. Garnish with chopped fresh parsley before serving.
