Classic Home-Style Beef Stroganoff

Slice the beef into extremely thin strips and sprinkle with a pinch each of salt, pepper, and garlic powder.

Heat 2 teaspoons of oil in a large skillet over medium-high heat until it reaches an extremely hot temperature. Add half of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Transfer to a plate and repeat with the remaining oil and beef.

Fill a large pot with water and place it over high heat on another burner.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add an onion and cook until it starts to release its natural juices, about 2 minutes. Add mushrooms and a pinch of salt; cook, stirring frequently, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.

Whisk in 2 cups of beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as the sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.

Add egg noodles and a pinch of salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon of butter.

Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.

Ladle the sauce over egg noodles and garnish with parsley.