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  1. Bring pot of water to boil to cook egg noodles, generously salt water for taste.
  2. Melt 2 tbsp of butter in large sauté pan over medium-high heat, cook steak in pan, about 3 minutes per side, season with salt & pepper.
  3. Remove steak from pan and set to the side.
  4. Melt 2 tbsp of butter in the same sauté pan, add onions to sauté for 3 minutes.
  5. Add garlic and mushrooms, sauté for additional 5-7 minutes.
  6. Add white wine to deglaze pan, let cook for 3 minutes.
  7. In separate bowl, combine beef broth, Worcestershire sauce, and flour. Whisk until smooth.
  8. Drop egg noodles into boiling water.
  9. Pour mixture into sauté pan and stir to combine, allow the mixture to simmer for 5 minutes.
  10. Stir in sour cream/Greek yogurt, then stir in the cooked steak.
  11. Serve over egg noodles, season with fresh cracked black pepper