Mushroom & Herb Beef Stroganoff

1.Cook the egg noodles according to package instructions. Drain and set aside.

2.In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and season with salt and pepper. Sear the beef for about 3-4 minutes until browned, then remove from the skillet and set aside.

3.In the same skillet, add the chopped onion and sliced mushrooms. Sauté for about 5 minutes until the onions are translucent and the mushrooms are browned.

4.Add the minced garlic and cook for an additional minute until fragrant.

5.Pour in the beef broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer.

6.Stir in the Dijon mustard, Worcestershire sauce, dried thyme, and dried oregano. Let the mixture simmer for about 5 minutes to thicken slightly.

7.Reduce the heat to low and stir in the sour cream until well combined. Return the seared beef to the skillet and cook for another 2-3 minutes until heated through.

8.Add the fresh parsley and adjust seasoning with salt and pepper as needed.

9.Serve the beef stroganoff over the cooked egg noodles, garnished with additional parsley if desired.