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1
For the buttered egg noodles: Bring a large pot of water to a boil.
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2
Add the egg noodles and cook according to the package instructions.
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3
Drain and set aside.
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4
For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat.
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5
Season the meat with salt and pepper.
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6
Add half the meat to the pan and brown it quickly.
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7
Remove the first batch and cook the rest of the meat.
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8
Remove and set aside with the first batch.
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9
Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned.
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10
Turn off the heat and add the brandy and 2 cups of the stock.
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11
Turn the heat back on and reduce the liquid for 2 to 3 minutes.
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12
Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps.
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13
Pour the slurry into the skillet and cook until the sauce thickens.
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14
Turn off the heat.
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15
Stir in the sour cream, mustard and beef.
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16
Taste and adjust the seasoning with salt and pepper.
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17
To finish the noodles, melt the butter in a skillet over medium heat.
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18
Add the cooked egg noodles and toss to heat through and coat with the butter.
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19
Serve the stroganoff with the noodles, and sprinkle with the parsley.
