Beef Stroganoff with Homemade Egg Noodles

Heat a large skillet over medium heat and cut the onion and mushrooms into thin slices.

Melt the butter in the hot skillet and working in batches, brown the meat for 1-2 minutes on each side. Remove and set aside.

Add the onions to the pan and saute for 2-3 minutes until they start to soften and turn light brown.

Add the mushrooms and cook for 2 more minutes, then sprinkle the flour over the top of the mushrooms and onions. Stir and cook for 1-2 minutes until the flour is absorbed.

Deglaze the pan by adding the beef stock and scraping the bottom to remove any stuck-on bits.

Stir in the dijon mustard and worcestershire sauce and then add the beef with any juices that collected on the plate.

Stir in the uncooked egg noodles and let the mixture simmer for 3-5 minutes until the noodles are cooked and the sauce thickens. (If you're using cooked store-bought noodles, don't add the noodles until after the next step).

Turn off the heat and stir in the sour cream. Season with salt and pepper to taste and serve.