Directions:

1. For the Noodles: Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (Add the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)

2. For the Steak: Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large saute pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for 3 minutes to sear. Flip and cook for 2 to 3 minutes. Then remove and transfer it to a plate, and set aside.  (If your pan is not big enough to fit all then repeat with a second batch.)

3. For the Veggies: Add the remaining 2 tablespoons butter to the saute pan. Once it has melted, add the onions and saute for 3 minutes. Add mushrooms and saute for an additional 5 to 7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally.  Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.

4. To Finish the Sauce: While the wine cooks down, whisk together the beef stock, Worcestershire sauce, and flour until smooth in a separate bowl. Pour the stock mixture into the pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the yogurt (or sour cream) and cooked steak until combined. Taste and season with salt and pepper if needed.

5. Serve: Serve warm over egg noodles, garnished with a sprinkle of parsley. Enjoy!