Ingredients:
2 lbs beef chuck roast, cut into 1-inch pieces
Salt and pepper to taste
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
12 oz egg noodles
1 cup sour cream
2 tablespoons all-purpose flour
Fresh parsley, chopped for garnish
Directions:
Season beef pieces with salt and pepper.
Heat oil in a large skillet or Dutch oven over medium-high heat. Add beef and cook until browned on all sides. Remove beef and set aside.
In the same skillet, add onion, garlic, and mushrooms. Cook until vegetables are softened, about 5 minutes.
Return beef to the skillet. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is tender.
In a separate pot, cook egg noodles according to package instructions; drain.
Remove bay leaf from the beef mixture. In a small bowl, mix sour cream and flour until smooth. Stir into the beef mixture. Add cooked noodles and heat through.
Garnish with fresh parsley before serving.