Beef Stroganoff

1. Season beef strips with salt and pepper. In a large skillet or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Brown beef in batches for 2-3 minutes; remove and set aside. 2. Add remaining butter to the skillet. Sauté sliced onion and mushrooms until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute until fragrant. 3. Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer, stirring until sauce thickens. 4. Return beef to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until beef is tender. Meanwhile, cook egg noodles according to package directions. 5. Remove skillet from heat. Stir in sour cream until well combined and heated through (do not boil after adding sour cream). Season with salt and pepper to taste. Serve hot over egg noodles, garnished with fresh parsley.