1️⃣ Cook the egg noodles:

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and toss with butter if desired. Set aside.

2️⃣ Sear the beef:

Heat olive oil and butter in a large skillet over medium-high heat.

Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.

3️⃣ Sauté the vegetables:

In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.

Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.

4️⃣ Make the sauce:

Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.

Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.

Simmer the sauce until slightly thickened, about 3-5 minutes.

5️⃣ Combine beef and sauce:

Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.

Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.

6️⃣ Simmer and adjust:

Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.

7️⃣ Serve:

Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.