How to make it

1. Season the beef.. Toss the beef strips with half the salt and all the pepper in a bowl.
2. Sear the beef.. Heat the olive oil in the skillet over medium-high heat. Add the beef in a single layer — work in two batches if it is crowded — and cook 2–3 minutes per side until browned. Take it out and set aside.
3. Cook the mushrooms and onion.. In the same skillet, add the mushrooms and onion. Cook 5–6 minutes, stirring now and then, until the mushrooms are golden and the onion is soft. Stir in the garlic and cook 30 seconds more.
4. Make the sauce.. Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the beef broth while stirring, then add the Worcestershire sauce and the rest of the salt. Let it bubble gently for 3 minutes until it thickens a little.
5. Boil the noodles.. While the sauce simmers, cook the egg noodles in a big pot of salted boiling water according to the package directions. Drain.
6. Finish the stroganoff.. Take the skillet off the heat. Stir in the sour cream until the sauce is smooth and creamy. Add the beef back in and stir to warm through.
7. Serve over noodles.. Spoon the stroganoff over the hot egg noodles and sprinkle with parsley if you like.