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• 1 pound uncooked wide egg noodles
• 0.25 cup butter
• 1.5 pounds thinlysliced steak
• fine sea salt
• freshlycracked black pepper
• 1 small white onion
• 1 pound sliced mushrooms
• 4 cloves garlic
• 0.5 cup dry white wine
• 1.5 cups beef stock
• 1 tablespoon worcestershire sauce
• 3 tablespoon allpurpose flour
• 0.5 cup plain greek yogurt
• chopped fresh parsley

Steps

1. Cook the noodles: Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, add the egg noodles to the boiling water at the same time that you begin Step 4.)
2. Sauté the steak: Melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, season with generous pinches of salt and pepper, and cook undisturbed about 3 minutes; flip and cook another 2–3 minutes until browned. Remove steak from pan and set aside. (If pan is not big enough, cook in batches using 1 tablespoon butter per batch.)
3. Sauté the veggies: Add the remaining 2 tablespoons butter to the pan. Once melted, add the onions and sauté about 3 minutes. Add mushrooms and sauté 5–7 minutes until mushrooms are cooked and onions are soft. Add garlic and sauté 1 minute. Add the white wine and deglaze the pan, scraping brown bits off the bottom. Let mixture cook down about 3 minutes.
4. Finish the sauce: While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth. Pour the beef stock mixture into the sauté pan, stir to combine, then simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
5. Serve: Serve warm over egg noodles, garnished with chopped parsley and an extra twist of black pepper, if desired.