Preparation

1. Add olive oil to pan over medium-medium high heat, then add beef and cook on all sides until you have nice color on it, approximately 3 minutes. Set aside in a bowl for use later.
2. In the same pan you cooked the beef, over medium heat, add mushrooms, onions, garlic, and red wine, stirring occasionally until mushrooms are tender and browned, 3-5 minutes. Season with salt and pepper to taste.
3. Stir in the flour and fully incorporate, cooking over medium low heat for approximately 2 minutes to cook off any raw flour taste. Once it has formed the consistency of a nice paste, add in broth 1/4 C at a time, along with the pepper, rosemary, and thyme, and cook over medium heat until the sauce is a nice thick consistency.
4. While your sauce is thickening, boil water in a separate pan, and once boiling add the egg noodles until cooked to an al Dante consistency. Drain and set aside.
5. Once the sauce has reached the proper consistency, add in sour cream, Worcestershire sauce, and Dijon mustard until fully incorporated. Once everything is well blended, add in the cooked beef and cooked egg noodles.
6. Serve and top with fresh parsley.