1. Gather all the ingredients, including 1 lb. wide egg noodles, 1-1.5 lbs. beef, kosher salt, black pepper, olive oil, butter, yellow onion, mushrooms, garlic, dried thyme, all-purpose flour, beef broth, Worcestershire sauce, Dijon mustard, and sour cream. Optional ingredients include cognac, white wine, paprika, tomato paste, or heavy cream.
2. Bring a large pot of salted water to a boil in preparation for cooking the egg noodles.
3. Heat olive oil and butter in a large skillet over medium-high heat. Season the beef with kosher salt and black pepper.
4. Sear the beef by cooking the strips for about one minute on each side or browning it evenly if using ground beef. Remove the beef from the skillet once cooked and set it aside, leaving the browned bits in the pan.
5. Add more olive oil if necessary, then sauté the chopped onion and sliced mushrooms in the same skillet. Stir occasionally until the onions are translucent and the mushrooms are golden, about 5-8 minutes.
6. Add minced garlic to the skillet, cooking it for 30 seconds to release its aroma.
7. Sprinkle all-purpose flour over the vegetable mixture to form a roux, stirring it for 1-2 minutes to eliminate the raw flour taste.
8. Slowly pour in the beef broth or stock while stirring the mixture to ensure the sauce thickens evenly.
9. Stir in Worcestershire sauce, Dijon mustard, and any optional ingredients like cognac, white wine, or tomato paste for added flavor depth. Allow the sauce to simmer gently to blend flavors.
10. While the sauce is simmering on low heat, return the seared beef to the skillet, combining it with the sauce to heat through.
11. Add sour cream to the skillet, stirring gently to mix into the sauce, and temper the sour cream beforehand with a small amount of the warm sauce to prevent curdling.
12. Let the sauce thicken to your desired consistency, adding additional salt, black pepper, or paprika if required for enhanced seasoning.
13. Cook the egg noodles according to the package instructions while the sauce finishes melding flavors. Drain the noodles once cooked, then toss them lightly with butter for added richness.
14. Plate the dish by serving the sauce and beef mixture over the cooked buttery egg noodles. Alternatively, toss the noodles with the sauce before serving for even flavor distribution.
15. Garnish with freshly chopped parsley, green onions, dill, or a dollop of sour cream for a fresh and aromatic touch, and enjoy your hearty Beef Stroganoff with Egg Noodles.