Beef Stroganoff

Step 1: Cook the Egg Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside. Toss with 1 tablespoon of butter and a pinch of salt.
Step 2: Sauté the Beef
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef in batches and cook until browned on both sides, about 2-3 minutes per batch. Remove the beef from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining 1 tablespoon
Step 4: Make the Sauce
Sprinkle the flour over the cooked vegetables and stir to combine. Cook for about 1 minute to eliminate the raw flour taste.
Gradually add the beef broth, stirring constantly to prevent lumps. Add the Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer and cook until the sauce thickens, about 3-4 minutes.
Step 5: Combine the Ingredients
Reduce the heat to low and stir in the sour cream until well combined. Return the cooked beef to the skillet and stir to coat the beef in the sauce. Cook for an additional
2-3 minutes until everything is heated through. Season with salt and pepper to taste.
Step 6: Serve
Serve the beef stroganoff over the cooked egg noodles.
Garnish with chopped fresh parsley.