Follow these easy steps to bring this comforting dish to life:

1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a large skillet over medium heat, heat the olive oil. Add the beef slices and cook until browned on both sides, about 4-5 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, add the onion and garlic. Sauté until the onion is translucent, about 3 minutes.
4. Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.
5. Sprinkle the flour over the mushroom mixture and stir well to coat. Gradually add the beef broth, stirring constantly to prevent lumps.
6. Reduce the heat to low and stir in the sour cream and Dijon mustard until the sauce is smooth and creamy.
7. Return the beef to the skillet, season with salt and pepper, and simmer for another 2-3 minutes until heated through.
8. Toss the cooked noodles with the beef and sauce until well combined. Garnish with fresh parsley before serving.

Remember, it’s all about using your senses. If the sauce needs a little more creaminess, don’t hesitate to add an extra dollop of sour cream.