Instructions
1. Heat your oven to 350°F (175°C).
Prepare the egg noodles following the directions on the package. Drain and put to the side.
In a big frying pan, warm the olive oil on medium-high heat. Put the beef slices in the pan and cook them until they turn brown. Take the meat out of the pan and place it to the side.
In the same pan, put the butter and cook the onions and garlic until they are see-through.
5. Put the mushrooms in the pan and cook them until they are soft and golden, which should take around 5 minutes.
6. Scatter the flour on top of the vegetables and mix them together thoroughly. Cook for one more minute to get rid of the taste of uncooked flour.
Slowly add the beef broth while stirring continuously until the mixture becomes thick.
Lower the heat and mix in the heavy cream, sour cream, and half of the Parmesan cheese. Add salt and pepper according to your preference.
Put the beef back in the pan, mix it with the sauce, and let it cook for a few minutes until everything is covered with the sauce.
In a big bowl, mix the cooked noodles with the beef and sauce.
11. Put the mixture in a greased baking dish that measures 9 by 13 inches. Put the rest of the Parmesan and mozzarella cheese on top.
Put in the oven that has been preheated and bake for 25-30 minutes, or until the top is golden brown and bubbly.
Add some freshly cut parsley on top before serving.
Different Types and Advice
For a lighter option, you can use half-and-half or milk instead of heavy cream. However, the sauce won’t be as creamy. You can try adding various vegetables such as peas, spinach, or bell peppers to give your dish more variety and nutrients. If you want to avoid gluten, use gluten-free pasta and a thickener like cornstarch instead of regular flour. To make the dish crunchier, you can sprinkle breadcrumbs mixed with melted butter on top before baking.
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