Boil your egg noodles according to package instructions.
Tenderize your beef with a mallet and then trim any excess fat. Slice into thin strips and then season with salt and pepper to taste.
Heat 1 tbs of oil in a large pan on high. When it gets hot, add the half of the strips and spread out. Quickly cook for 30 seconds per side. Remove from the pan and heat the remaining tablespoon of oil and repeat process with the seconds batch of strips.
To the now empty pan, lower the heat to medium and add the butter. Add the onions and sauté until translucent (2 minutes). Next add in the mushrooms and cook until softened.
Stir in the flour for 1 minute. Then, stir in 1 cup of the beef broth until incorporated. Then stir in the remaining cup along with the Worcestershire, Dijon and sour cream. Keep stirring until sauce is smooth and starts to thicken, about 4 minutes. Taste and season with salt and pepper to your preference.
Lastly, toss in the steak strips and their juices and give it a good mix to coat all. Serve with your egg noodles, top with lots of sauce and some fresh chopped parsley.