Hearty Beef and Mushroom Stroganoff

Slice the sirloin steak against the grain into thin strips, about 1/4-inch thick. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss with 2 tablespoons flour until lightly coated.

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

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, cook the beef strips for 1-2 minutes per side until browned but not fully cooked. Transfer to a plate.

In the same skillet, add 2 tablespoons butter. Add the diced onion and cook for 3-4 minutes until softened.

Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.

Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

Pour in 1.5 cups beef broth, 1 tablespoon Dijon mustard, and 1 tablespoon Worcestershire sauce. Scrape the bottom of the pan to release any browned bits.

Bring the mixture to a simmer and cook for 5 minutes until slightly reduced.

Meanwhile, cook 12 ounces egg noodles according to package directions until al dente. Drain and set aside.

Reduce heat to low and stir in 3/4 cup sour cream until well incorporated.

Return the beef and any accumulated juices to the skillet. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer gently for 2-3 minutes until beef is cooked through and sauce has thickened slightly.

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