Ingredients
- 6-oz egg noodles
- Olive oil
- 1 lb sirloin steak (thinly sliced)
- Salt and pepper
- 1 onion
- 10-oz button mushrooms (sliced)
- 1 clove garlic
- ½ cup dry white wine
- ½ cup low-sodium beef broth
- ½ cup sour cream
- 1 tbsp Dijon mustard
- ½ tbsp Worcestershire sauce
- Parsley
Method
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Cook 6-oz egg noodles (half of 12-oz bag) per package directions.
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Meanwhile, heat 1 tbsp olive oil in large skillet on medium-high. Season 1 lb sirloin steak (thinly sliced) with ¼ tsp each kosher salt and pepper and cook in 2 batches until browned, 1 min. per side; transfer to bowl.
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Reduce heat to medium. Add 1 tbsp oil and 1 onion (thinly sliced) and cook, stirring occasionally, 6 min. Add 1 tbsp oil, 10-oz button mushrooms (sliced) and ¼ tsp each salt and pepper. Increase heat to medium-high and cook, tossing occasionally, until mushrooms release their juices and begin to brown, 6 min. Stir in 1 clove garlic (finely chopped) and cook 1 min.
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Add ½ cup dry white wine and cook, scraping up any browned bits, 1 min. Add ½ cup low-sodium beef broth and simmer until slightly reduced, 3 min.
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Remove from heat and stir in ½ cup sour cream, 1 tbsp Dijon mustard and ½ tsp Worcestershire sauce. Fold beef into sauce and spoon over noodles. Serve sprinkled with chopped parsley.