Rustic Beef Stroganoff with Egg Noodles

In a large pot of boiling salted water, cook the egg noodles according to the package instructions. Drain and set aside.

Brown the Beef:
In a large skillet, heat olive oil over medium-high heat. Add the beef strips, seasoning with salt and pepper. Brown the beef for about 5-7 minutes. Once browned, remove the beef from the skillet and set aside.

Sauté the Vegetables:
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are browned and the onions are tender.

Create the Sauce:
Stir in the Dijon mustard, Worcestershire sauce, and beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 3-4 minutes to reduce slightly.

Add Creaminess:
Reduce the heat to low and stir in the sour cream and heavy cream (if using). Mix until smooth and creamy, then return the cooked beef to the skillet. Let everything simmer together for 3-5 minutes, allowing the flavors to meld and the beef to reheat.

Combine with Noodles:
Add the cooked egg noodles into the skillet with the beef and sauce. Toss gently to coat the noodles in the creamy sauce.

Serve:
Garnish with fresh parsley and serve hot.

Serving and Storage Tips: