Cut the 1 3/4 pound(s) stew beef or flank steak into 1/2 inch to 1 inch sized cubes. Cut off large fat chunks. Add small amounts of salt and pepper to season the beef.

Put the dutch oven or medium pot on medium high heat with half of the 3 tablespoon(s) canola oil (or vegetable oil). Add half of the 1 3/4 pound(s) stew beef or flank steak to the oil and allow to brown for about a minute and then turn it over to brown for another minute. Brown bits are good bits. Cook to about medium rare (pinkish on the inside) and then put on a plate. Add the rest of the oil and do the next batch of beef. Put the rest of the beef on the same plate but leave all the crusty brown bits in the pot.

Start boiling a pot of water for the 12 ounce(s) Egg Noodles. Follow the package directions to cook the egg noodles. Add butter to noodles and cover when drained while cooking the rest of the meal.

Still on medium-high heat, add the 4 tablespoon(s) butter and 1 large onion (sliced or diced). Sauté for 2 minutes.

Add 2 clove(s) garlic to the onions and sauté for a minute.

Add the 16 ounce(s) baby bella mushrooms (sliced) and cook until golden brown. Loosen all the bits at the bottom of the pan to make sure it's all incorporated in. This will take about 5-7 minutes.

Once the mushrooms are done, add the 2 1/2 tablespoon(s) flour and cook for an additional minute. This should absorb the moisture and will thicken the sauce.

Stir in about half of the 2 1/2 cup(s) beef broth and let simmer for a minute while mixing well. Add the remaining broth.

Add in the 8 ounce(s) sour cream and 2 tablespoon(s) country dijon mustard (grey poupon). Stir well and let it heat back up to a simmer.

Add the beef and juices on the plate back into the sauce and allow it to warm back up for a minute. Add salt and pepper to taste. Serve over egg noodles.