Step 1.
Cook egg noodles in a pot filled with salted water as per directions on the
package.
Step 2.
Once the pasta water starts boiling, sauté beef in a skillet with 2 tablespoons of
oil and season with pepper and salt. Cook each side for 3 minutes, then remove
to a plate.
Step 3
Sauté onion in the remaining oil for 3 minutes, then add in mushrooms and garlic
and stir-cook until mushrooms are done, for another 5 minutes.
STEP 4
To deglaze the pan, pour in dry white wine, scraping up the browned bits.
Whisk together beef stock, 1 tablespoon Worcestershire sauce, 2 teaspoons Dijon
mustard, and 1 tablespoon all-purpose flour in a small bowl until smooth.
STEP 5
Once all the wine had cooked off, add stock mixture to the pan and simmer for 5
minutes, stirring often.
STEP 6
Stir in plain Greek yoghurt until combined. Transfer beef back to the skillet and
stir until coated.
STEP 7
Season with pepper and salt, if desired. Serve over egg noodles and garnish with
parsley.
