Prep: 1. Boil water. 2. Slice onions and mushrooms. 3. Mince garlic. Make: 1. Melt the butter in a large saute pan over medium-high heat. 2. Season meat with salt and pepper and add to saute pan, let it cook undisturbed for about 3 minutes then flip and cook another 3 minutes. 3. Remove from pan and transfer to a separate plate. Set aside. 4. Return pan to heat and add the remaining 2 tablespoons of butter. Once it has melted, add the onions and saute for about 3 minutes. 5. Add garlic and mushrooms, and stir to combine. Cook about 5-7 minutes, 6. Add 1/2 cup beef broth, and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes. 7. Meanwhile, in a separate bowl, whisk together the remaining beef broth, worcestershire sauce and flour until smooth. 8. Pour the beef broth mixture into the pan, and stir to combine. 9. Add egg noodles to boiling water and cook according to package instructions. 10. Let the beef broth and mushroom mixture simmer for 5 minutes, stirring occasionally. 11. Stir in the sour cream until combined, and then stir the cooked meat back in. Season with additional salt and pepper if needed, heat until meat is warm through. 12. Serve over the egg noodles.
To take this recipe up a notch substitute red wine for the 1/2 cup of beef broth used to deglaze the pan in step 6.