16 oz egg noodles 1lbs steak white cap mushrooms beef broth sour cream salt / pepper chives corn starch 1 yellow onion minced garlic white wine dijon mustard Worcestershire
Cook steak to desire temp, cut into pieces, set aside. Cut mushrooms, dice onions, mince your garlic. Sautee in a pan together until soft. Put heat on low, add steak, add white wine to deglaze. Wait until alcohol is cooked out. Add 2 cups (ish) of beef stock, simmer. Add cornstarch slurry if not thick enough. Mix in tbsp of Dijon & Worcestershire. Add sour cream to ideal creamy consistency, season with salt & pepper. Add cooked egg noodles w/ some pasta water. Mix. Top with chives.