Classic Beef and Noodles

Preheat a skillet over medium-high heat; cook steak in batches until it reaches a nice sear and develops a rich brown color on all sides, approximately 5 minutes. Remove the steak from the skillet and place it on a serving plate.

In the same skillet, melt butter over medium heat; sauté sliced onions until they become translucent and fragrant, taking around 5 to 10 minutes.

Add the cooked steak back into the skillet with the onions; pour in a rich beef broth and sprinkle some fragrant herbs like bay leaves, thyme, salt, and pepper for added flavor. Bring the mixture to a rolling boil; then reduce the heat to low, cover it with a lid, and let it simmer until the steak reaches your desired level of tenderness, roughly 50 minutes.

Stir in some frozen peas and mix the cornstarch into the steak mixture; cook it uncovered until the liquid has thickened to your liking, approximately 10 minutes.

In a separate pot, bring a large amount of salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until they are cooked through but still retain a bit of firmness to the bite, about 5 minutes; drain the noodles.

Serve the beef mixture over a bed of cooked egg noodles.