Easter Straganoff

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

2.In a large skillet, heat some oil over medium-high heat. Add the beef slices and cook until browned. Remove the beef from the skillet and set aside.

3.In the same skillet, add a bit more oil if needed, then sauté the onions until translucent. Add the garlic and mushrooms, and cook until the mushrooms are browned and the liquid has evaporated.

4.Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes.

5.Pour in the beef broth, stirring continuously to avoid lumps. Add the Dijon mustard, Worcestershire sauce, and paprika. Bring the mixture to a simmer and cook until slightly thickened.

6.Stir in the sour cream and return the beef to the skillet. Cook for a few more minutes until the beef is heated through and the sauce is creamy.

7.Serve the beef and mushroom mixture over the cooked egg noodles. Garnish with fresh parsley before serving.

8.Enjoy your Easter Straganoff!