Beef Stroganoff with Egg Noodles

Ingredients

• 12 oz egg noodles
• 1 lb beef sirloin, thinly sliced
• 2 tablespoons olive oil, divided
• 8 oz mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 3/4 cup sour cream
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• Chopped fresh parsley, for garnish

Instructions

1. 1Cook the egg noodles in salted boiling water according to package directions, then drain and set aside.
2. 2Season the beef with salt and pepper, then sear in 1 tablespoon of oil in a large skillet over high heat for 1 to 2 minutes per side until browned; remove and set aside.
3. 3Add the remaining oil to the skillet and saute the mushrooms and onion for 5 to 6 minutes until softened, then add the garlic and cook for 30 seconds.
4. 4Sprinkle in the flour and stir for 1 minute, then slowly whisk in the beef broth, Worcestershire sauce, and Dijon mustard until smooth.
5. 5Simmer for 4 to 5 minutes until the sauce thickens, then reduce the heat to low and stir in the sour cream until combined; do not let it boil.
6. 6Return the beef to the skillet and heat through for 2 minutes, then serve over the egg noodles garnished with parsley.

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