Creamy Beef Stroganoff

Slice the beef sirloin into thin strips, about 1/4 inch thick. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Bring a large pot of salted water to boil for the egg noodles.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef strips in a single layer (work in batches if needed) and cook for 2-3 minutes until browned but still slightly pink inside. Remove to a plate and set aside.

In the same skillet, add 1 tbsp butter. Add the diced onion and cook for 3-4 minutes until softened.

Add 2 minced garlic cloves and sliced mushrooms to the skillet. Cook for 5-6 minutes until mushrooms are golden brown and have released their moisture.

Meanwhile, cook 8 oz egg noodles according to package directions until al dente (usually 7-9 minutes). Drain when done.

Add 1 cup beef broth, 1 tbsp Worcestershire sauce, and 1 tsp Dijon mustard to the mushroom mixture. Bring to a simmer and cook for 2-3 minutes.

Reduce heat to low and add 4 oz cream cheese (cut into small pieces). Stir continuously until the cream cheese is fully melted and incorporated, about 2-3 minutes.

Stir in 1/4 cup sour cream until smooth. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.

Return the beef and any accumulated juices to the skillet. Gently stir to combine and heat through for 2-3 minutes. Be careful not to overcook the beef.

Serve the beef stroganoff over the cooked egg noodles and garnish with 2 tbsp chopped fresh parsley.