Season 2 pounds of chuck roast (cut into thin strips) with salt and pepper. In a large skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. Sear the beef until browned. Transfer the browned beef to a plate and set aside.

In the same skillet, sauté 1 large chopped onion for 3-4 minutes. Add 3 minced garlic cloves and cook for 1 minute. Add 8 ounces sliced mushrooms and cook until golden brown, about 5-7 minutes.

Sprinkle 2 tablespoons of flour over vegetables; stir and cook for 1-2 minutes. Gradually add 2 cups of beef broth while stirring continuously to avoid lumps. Bring to a simmer and cook until thickened, about 5 minutes.

Return seared beef to skillet with juices. Stir in 1 tablespoon Dijon mustard and 2 tablespoons Worcestershire sauce. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, until beef is tender.

10 minutes before the beef is done simmering, cook the egg noodles according to package instructions.

Stir in 1 cup sour cream until well combined and heated through. Adjust seasoning with additional salt and pepper to your taste preference.

Serve the beef stroganoff over the egg noodles or mix the egg noodles right into the skillet. Garnish with chopped fresh parsley if desired and enjoy!