Instructions

1. Season steak strips on each side with salt and pepper.  Heat oil in a large skillet over medium high heat.  Add 1/2 of the steak strips and cook approximately 2 to 3 minutes on each side, or until well-browned.  Transfer to a plate and cook the remaining steak strips (cook in 2 batches to prevent overcrowding).  Transfer to a plate and set aside.
2. In the same skillet over medium high heat, melt the butter.  Add onions and cook for 1 minute, stirring frequently.  Add mushrooms and cook for an additional 4 to 5 minutes (stirring frequently), or until mushrooms and onions are tender.
3. Add garlic and cook until fragrant, while stirring (about 30 seconds).
4. Sprinkle flour over mixture and cook for 1 minute, stirring constantly.
5. Pour in beef broth and Worcestershire sauce and stir to combine.  Reduce heat to medium and cook for 3 to 4 minutes (stirring frequently), or until slightly thickened.
6. Remove from heat and stir in sour cream.  Return steak strips (with any juices) to skillet and stir well to coat evenly.  Season with salt and pepper, if desired.
7. Serve over cooked egg noodles and garnish with fresh parsley, if desired.