SERVINGS: 4 / TOTAL TIME: 1 HR
1 (12-oz.) package egg noodles
2 tbsp. butter
1 tbsp. vegetable oil
1 lb. beef chuck roast, cut into 1" pieces
Kosher salt & ground black pepper
2 tbsp. extra-virgin olive oil, divided
1 lb. baby Bella mushrooms, thinly sliced
1/2 large onion, chopped
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 tbsp. tomato paste
4 c. low-sodium beef or chicken broth
2 tsp. dijon mustard
1 tsp. Worcestershire sauce
2 tbsp. cornstarch
2 tbsp. sour cream, plus more for serving
2 tbsp. freshly chopped parsley
Prepare egg noodles according to package instructions and toss with butter while still hot.
In a large skillet over medium-high heat, heat vegetable oil. Add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Work in batches if needed. Remove beef and place in a large bowl.
Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with beef.
Add remaining olive oil and add onion. Cook until tender, 6 minutes. Add garlic, thyme, and tomato paste and cook until fragrant, 2 minutes more. Stir in broth, mustard, and Worcestershire sauce and bring to a simmer.
In a small bowl, whisk some of the hot broth into your cornstarch. Stir into broth along with reserved beef and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.
Spoon beef mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.