1 lb thinly sliced ribeye, cut in strips
1/2 cup sliced portabello mushrooms
1/2 cup thinly chopped onions
1 cup better than bouillon onion broth
3/4 cup heavy cream
1/4 cup sour cream
1/2 tsp fresh cracked pepper
1/2 tsp salt
1/2 tsp browning liquid
2 tbsp butter
2 tbsp olive oil
2 tbsp flour
1 tbsp worcestershire sauce
1 tsp dijon mustard
12 oz cooked extra wide egg noodles
salt and pepper to season steak meat
parsley to garnish
Season ribeye with salt and pepper. Over medium-high heat in a large skillet add olive oil. Sear meat on each side for approximately 1 minute. You may have to work in batches so you wont overcrowd the pan. Remove meat and put aside.
Reduce heat to medium and add butter. Sauté mushrooms and onions until onions are translucent and mushrooms are soft. Stir in flour and cook 1 minute, stirring occasionally. Add in onion broth slowly, stirring as you add. Bring to a simmer and stir in heavy cream. Return to a slight simmer and stir in sour cream. Add in pepper, salt, dijon mustard, browning liquid and worcestershire sauce.
Return steak to pan and add cooked egg noodles. Garnish with parsley.