2 tablespoons unsalted butter

1 pound beef sirloin , trimmed of fat, thinly sliced into bite-sized strips

salt and pepper

8 ounces sliced crimini mushrooms

1 medium sweet onion , diced

3 cloves garlic , minced

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

5 cups low-sodium beef stock (or chicken stock)

1 1/2 cups dried egg noodles

1/2 cup sour cream

2 tablespoons all-purpose flour

chopped fresh parsley

In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and give it a quick sear, 1-2 minutes on each side. Using a slotted spoon, transfer meat to a bowl; keep warm. (At this stage the beef will still have specs of pink. Don’t worry! It will finish cooking in the soup.)

Add the mushrooms, onion, and garlic to the pot; saute until the vegetables have softened, about 3 minutes. Season with a touch of salt and pepper.

Stir in the tomato paste and Worcestershire sauce.

Pour in the beef stock; bring to a boil.

Add in the dried noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente.

In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup until combined; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken.

Add the seared meat back to the pot and simmer for a few more minutes to cook through.

Taste, and adjust seasoning with a little more salt and pepper, if necessary.

Serve in individual bowls with some fresh chopped parsley.