Season, and brown in a large skillet or dutch oven over medium-high heat:
- 2 lb lean beef roast, 1/2" cubed, patted dry
- 1 tablespoon olive oil
- Kosher salt
- Black pepper
Set beef aside.
Reduce heat to low. Add, and cook until beginning to caramalize:
- 1/2 onion, minced
- 2 tablespoons butter
Add, and cook until fragrant:
- 3 cloves garlic, minced
Increase heat to medium. Stir in and make a light roux:
- 3 tablespoons AP flour
Deglaze:
- 1/4 cup dry white wine
- 4 sprigs thyme, leaves only, minced
Bring to a boil, and reduce to a simmer until egg noodles are tender and beef is cooked through:
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- Mushroom powder (equivalent of 12 oz fresh)
- Browned beef
- 8 ounces egg noodles
Off heat, stir in:
- 2 tablespoons creme fraiche (or sour cream + 1 tablespoon lemon juice)
- 2 tablespoons parsley, minced