Beef Stroganoff

Boil egg noodles according to package instructions and drain well.
Meanwhile melt 2 tablespoons butter in a Dutch Oven or heavy stockpot over medium heat. Add steak and sear on both sides; approximately 3 minutes per side. Remove to plate and cover loosely to keep warm.
Melt 2 tablespoons butter in same pan over medium heat. Add onions and mushrooms; cook 3-5 minutes or until mushrooms are browned. Then add garlic, thyme and parsley cooking for 1 additional minute. Reduce the heat to medium low and sprinkle in flour. Stirring constantly cook for another 1 1/2-2 minutes.
Slowly stir in beef broth, Worcestershire sauce and mustard. Simmer for about 10 minutes or until thickened. Now add the cooked noodles and cooked beef. Stir in sour cream and cook for an additional 1-2 minutes. Salt and pepper to taste. Serve promptly garnished with a little more parsley.
I love Amish Egg Noodles and use them in this recipe. They are a little thicker with rich flavor. Be sure to get the extra wide noodles.
Rib-eye steak, beef tenderloin or even ground chuck can be substituted.