In a medium-sized bowl marinate the beef strips with Worcestershire sauce, salt and black pepper powder. Cover and refrigerate for 30 minutes to one hour.
Cook the pasta egg noodles (or any pasta preferred) according to package directions. If using egg noodles, it takes about 6 minutes to cook in boiling water. When cooked, drain noodles, cover and keep warm till ready to use much later.
In a large skillet, over medium heat, add the olive oil and butter. Pan sear the beef strips for about 2 to 3 minutes till medium rare. Remove the beef strips from the skillet and set aside.
Using the same skillet, add the onions and garlic. Add a teaspoon of olive oil if skillet is dry. Sauté till onions are translucent for about 1 to 2 minutes. Add the flour and blend well with the onions. Add the mushrooms and stir fry for 2 minutes more.
Separately, in another medium-sized bowl, mix the cream of mushroom soup and beef broth. Blend well. Make sure this creamy mixture is well-blended because it will harder to make the lumps go away once it is cooking in the skillet. When liquid consistency is smooth, add to the skillet of onions, garlic and mushrooms. Blend well and cover. When the mixture boils, lower heat to a simmer.
Return the cooked beef strips to the skillet. Mix well into the creamy sauce with mushrooms. Add the sour cream and blend well. Stir to avoid ingredients sticking to the bottom of the pan, while making sure the heat is a slow simmer. Keep temperature low to avoid the sour cream from curdling. Cook for 2 minutes more.
To serve: Prepare a large platter or pasta bowl and place the cooked egg noodles. Pour the creamy beef and mushroom sauce over the noodles. Garnish with chopped parsley, French Fried onion rings. Sprinkle with freshly grated parmesan cheese. Serve warm with a loaf of bread and salad greens.
Cook’s comments: Other pastas you can use for this recipe are fettuccine, bow ties or “farfalle”, penne, spaghetti and even orzo. If there are leftovers, re-heat the mushroom sauce and add half a cup of milk or heavy cream. If cooking with milk or cream, remember not to let the sauce boil or curdle.
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