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10 oz. package whole wheat egg noodles
1 lb. sirloin steak, sliced into thin strips
1 large yellow onion, chopped
16 oz. mushrooms, sliced
1 ½ cups beef broth
1 tsp dried thyme
3 tablespoons Worcestershire sauce
1 tablespoon Red Wine Vinegar
½ cup light sour cream
½ cup fresh parsley, chopped
1 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
salt
freshly ground black pepper
Cook pasta in a large pot of salted water according to package directions, until al dente. Drain, rinse, and set aside.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add steak, season generously with salt and pepper and cook until brown on the outside, but not completely cooked through, 3-4 minutes. Remove from skillet and set aside.
In same skillet, turn heat down to medium, add 2 tablespoons butter, and add onions and mushrooms. Season with salt and pepper and thyme. Cook until onions are translucent and mushrooms are tender. Sprinkle vegetables with 2 tablespoons flour; stir and cook for 1-2 minutes, until flour is cooked through. Add beef broth and Worcestershire sauce. Add steak back to the pan and stir to combine. Turn heat to low and simmer until sauce is thickened, about 5 minutes. Add red wine vinegar and cook 1 minute more. Turn heat off but keep pan on the burner. Add sour cream, parsley, and cooked egg noodles and stir until combined. Season with additional salt and pepper, to taste.
