1 lb top sirloin steak

2 Tbsp olive oil

2 Tbsp unsalted butter

1/2 medium onion finely chopped

1/2 lb brown mushrooms thickly sliced

1 garlic cloves minced

1 Tbsp flour

1 cup beef broth

3/4 cup heavy cream

1/4 cup sour cream

2 Tbsp Worcestershire sauce

1/2 tsp dijon mustard

1/2 tsp salt

1/4 tsp black pepper

8 oz egg noodles

Place a large pan over medium-high heat.

Add oil and once hot add beef strips cooking 1 minute per side without stirring Sear beef in multiple batches as needed. Remove beef to bowl and set aside.

Bring water to a boil and start boiling egg noodles.

Add mushrooms and sautee until soft and brown.

Add butter and onion. Sautee until onions are soft and most of the liquid has evaporated.

Add minced garlic clove and sautee until fragrant.

Add flour and sautee for 1 minute stirring constantly.

Pour in beef broth and stir while scraping fond.

Add heavy cream and simmer 1-2 minutes until slightly thickened.

To the sour cream slowly add sauce to heat the cream while not causing it to curdle. Then add to pan while stirring.

Stir in Worcestershire, dijon mustard, and season to taste. Add beef and juices back to pan and bring to simmer until beef is heated.