Beef Stroganoff with Stew Meat, Bacon, and Noodles

Heat a large Dutch oven over extremely high heat and sear cubed stew meat until it's nicely browned. Remove the browned meat from the pan and set it aside.

In the same pan, cook the bacon, onion, and celery over high heat until the onions become translucent and the bacon is fully cooked. Then, return the browned stew meat to the pan.

Combine the seasoning salt, Worcestershire sauce, and beef broth in the pan with the stew meat. Bring the mixture to a rolling boil, then cover it and lower the heat to a moderate level. Let it simmer for 1-1.5 hours or until the meat is tender enough to be pierced with a fork.

Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until they're al dente, which should take around 8-10 minutes. Drain the noodles and set them aside.

In a separate skillet, melt butter over medium heat and sauté the mushrooms for 3-4 minutes. Add the cooked mushrooms to the stew meat mixture.

Bring the meat mixture to a boil, then mix together the cornstarch and water in a small bowl. Stir the mixture into the meat, stirring constantly to avoid lumps. Finally, stir in the sour cream until it reaches a creamy consistency.

Serve the stew meat mixture over the cooked egg noodles.